Pinata Cookies

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Introduction: Pinata Cookies

About: Hello welcome to my profile , I'm an electrical engineer, painter. My hobbies include gardening, baking, crafting and trying different things.. instructables is a good place to show case it

Hello Everyone,

This instructable is about cookie recipe which is not only fun to do but its fun to play with before eating it. More like pinata cookie, but here the hidden gift is clearly visible and it can be opened while eating it. while adding different flavours in middle you'll experience multiple taste burst in your mouth. I have made it in three layers so that my rainbow sprinklers will run up and down beautifully.

Let's get onto the recipe

Step 1: Ingredients

This is the basic eggless cookie recipe but i tried to make something extraordinary but combining ideas.

Cookie

1) All purpose flour - 125 grams

2) White sugar - 40 grams

3) Brown sugar - 60 grams

4) Chilled Butter - 76 grams

5) Baking powder - 1/4 tsp

6) Salt - 1/4 tsp

7) Milk - 1 tbsp + 1 tsp

8) Vanilla syrup - 1 tsp

9) Rainbow sprinkles or chocolate sprinkles or any interesting stuff for pinata

Icing

1) Sugar - 1/2 Cup

2) Milk - 1 Tbsp

3) Corn syrup - 1.5 tsp

Candy Glass

1) Sugar - 1 Cup

2) Water - 1 Cup

3) Corn syrup - 1/2 Cup

Step 2: Sugar Combo

Add white sugar and brown in mixie grinder and grind well to fine powder. The reason behind selection of white and brown sugar combination for cookie

Adding white sugar makes the cookie crispy and gives structure to the cookie

Adding brown sugar gives your cookie moist, caramel flavor and it contain acid that reacts with baking soda.

I prefer combination of both qualities in my cookie, so i combined both. If you wanna make plain sweet sugar cookie or any type of flavor white sugar gives the sweet flavor and gives out the flavor you have added.

Step 3: Add Ins

Sift the flour, add powdered sugar combo, baking soda and salt. Now for the wet ingredients, add chilled milk and finally add chilled butter, cut in cubes.

Step 4: Crumbs to Dough

Once your warm fingers touches the crumbs, your butter starts losing it shape and combines with the rest of the ingredients. within few minutes and also with adding further water or milk, your cookie dough will be ready in one piece intact.

Step 5: Refrigerate

Slowly stretch out the dough about half inch thick above the cling wrap and wrap around and refrigerate over night.

Step 6: Cute Cutouts

Dust the silicon mat and place the chilled dough it will be very firm, add flour if necessary, slowly roll using roller and stretch it out to 0.5 cm thickness. Take your cookie cutter and start cutting the shape. since centre part is for candy glass, inorder to make hallow you need to cut twice for outer and inner shape. Remove extra dough and repeat the process again

Step 7: Bake

For microwave oven, preheat the oven to 180 degree Celsius

Arrange your baking tray with parchment paper and line up your hallow cookies and bake for 10 minutes at 180 degree Celsius

I used halogen oven, problem with that i have to do the baking many times due to limited space, but no need of preheating the oven

Step 8: Candy Glass

Add sugar, corn syrup and water.

You may wonder that isn't sugar and water enough to make candy when it gets caramelized ? yes it is, but when it reaches caramelization it will be in golden to brown colour. Hence to make it transparent (well almost) adding corn syrup gives clearer view.

Be aware that corn syrup with be very sticky and has high viscosity

Step 9: Keen Monitor

Once its start bubbling, keep a close watch as the transformation stage is very fast for the process. Measure the temperature, its starts to pick up very fast even though its in low heat. Almost at 140 to 150 degree Celsius its ready and you need to act very quick.

All the bubbles will vanish once you switch off the heat, since it will be very hot air bubbles pops automatically.

CAUTION: Do not come in contact with vessel or candy glass as it will be very hot, it may even burn your skin. Be very careful while doing this procedure.

Step 10: Its Time to Fill the Hollow Cookie

Before starting the candy glass procedure arrange your cookies on the parchment paper or silicon mat. So it can removed once the candy glass solidifies.

It will solidify very fast, i mean like in a minute, so its better to do two to three batch of this to fill these many cookie. Mine candy syrup reached almost 150 degree celsius, hence its mild amber in colour.

Fill them fast and it will solidify in jiffy.

TIP: Obviously you cannot use the candy syrup 100% as goes secs, remaining will get struck in the walls of the vessel. Easy way to wash them is too add tap water and let it sit for 15 to 20 mins, sugar will dissolve and your vessel will be easy to wash

Step 11: Icing

Add icing sugar / powdered sugar, milk and corn syrup and mix well. As this will the paste for combining cookie

Step 12: Three Layer

Place candy glassed cookie at the bottom, add icing on the sides and place a hollow cookie and press gently, add the rainbow sprinklers or another add ins you like, add spread icing on the cookie and add cookie with candy glass view, it will get set in few mintues. So the pinata is sealed now and its ready for playing i mean eating 😜

Step 13: Mini Cookie

First one was about size of average big, i made these mini ones too to see which one looks more pretty.

Step 14: Have Fun

Shake your shaka shaka cookie your sprinklers will roll inside, few sprinklers will get struck to candy glass surface.

Also second image are mini bytes, cut outs of mini cookies

Step 15: Thank You

Thank you for coming this far, hope you enjoyed reading, so you are going to prepare this ? .. great !! post a pic

Post your thoughts and suggestion in comment section. Looking forward to it.

Adios !!

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    4 Comments

    0
    AnandM54
    AnandM54

    1 year ago

    Wow... Crispy and delicious cookies.. way and idea of making these so brilliant... Superb!!

    0
    rocket radhi
    rocket radhi

    Reply 1 year ago

    Thank you for your nice words

    0
    rocket radhi
    rocket radhi

    Reply 1 year ago

    Thank you