Latest posts by Thimbles (see all)
- How to Make Bioshock Infinite Cookie Icing - May 5, 2015
- How to Make Bioshock Themed Cookies – Custom Cookie Cutter - May 4, 2015
Every epic gaming marathon needs snacks, and what better snacks to make than canonical, lore based, DRM-free cookies. How to Make Bioshock Infinite Cookie Icing follows on from our tutorial on how to make your own custom cookie cutters, we will show you how to make a great cookie dough for your custom shaped cookies and how to add the decorative icing.
The cookies work best with dough that has very little raising agent, allowing them to keep their shape. I like to use gingerbread, adding half a teaspoon of white pepper with the other spices, with a lemon royal icing, but for in this tutorial I have used a basic sugar cookie dough because it looks better than gingerbread and doesn’t distort when cooking.
Sugar Cookie Recipe
makes about 30 biscuits
- 375g all purpose(plain) flour
- 1 pinch of salt
- 225g softened, unsalted, butter
- 200g sugar
- 1 egg
- 1tsp vanilla extract
Cream butter and sugar until fluffy and pale. This can be done with an electric mixer fitted with a paddle attachment or by hand with a spatula. Beat in egg, vanilla extract and optional lemon zest.
Sift flour and pinch of salt into butter mixture and blend until incorporated.
Divide mixture in half, shaping each half into discs roughly 1″ thick, wrap in plastic and chill in fridge for about 45 minutes.
Remove from fridge and let rest on the bench until softened. Place onto a rolling mat or parchment paper, then place two 1/4″ dowels on either side of your dough to ensure an even thickness. Roll dough with a rolling pin until it is flush with the dowels.
Cut out shapes, placing onto baking trays then chill in freezer for 15 minutes, this helps dough retain shape while cooking. If your dough has become too soft and difficult to work, place back into the fridge for 15 minutes.
Cook shapes at 165.C (325.F) for 12-14 minutes. Let cool on trays for 10 minutes before placing on wire racks to cool completely.
Icing the Cookies
Let me start by saying that I am not a baking expert, my royal icing is a bit haphazard. It sets matte rather than glossy but it does set firmly, creating a nice light crunch which I like on softer style cookies such as sugar cookies. If you are looking for a more professional finish, click here
- 1 1/2 cups pure icing sugar, sifted. Add more if you need a thicker consistency.
- 1 egg white, or powdered egg white or meringue powder
- 1/2 teaspoon of lemon juice
In a large bowl, mix icing sugar and egg white until thick and glossy. Thin the mixture down with lemon juice to create a consistency that will hold a very soft peak, and will hold its own shape on a flat surface without running into a puddle. This is the consistency you need for the outline icing. Take a portion out, colour and place into the piping bag. Unused icing remaining in the bowl should be covered with a damp cloth to prevent it from becoming crusty. Pipe an unbroken outline around the entire edge of your cookie. This will keep the flood (fill) icing from running off the edge of your biscuits.
Next add the detailed outlines, this is where the imprinted guidelines are really useful, following them with the icing then adding in extra details until complete. Let the outline icing dry before continuing.
Take remaining icing and thin it down to a much runnier consistency. I like it to really puddle. This will be your flood icing. Divide into small bowls and colour individually. Flood icing can be placed into piping bags or plastic squeeze bottles. Carefully pipe into spaces, and fill in the corners by coaxing it with a skewer. To re-create the shading effect that is on the original vigor designs I placed a small amount of plain white icing into the centre of my biscuits before adding coloured icing, and then mixing together gently with a skewer.