Andrea’s Love: Moustache Cookies

| November 15, 2013

moustachecookies

Words by Andrea Love

IT’S that time of the year again when it’s universally acceptable to have pubic hair sprouting from the upper lip.

Movember is here to raise money for prostate cancer and also serves as a bloody good reason to look both indie and seedy as fuck all month. If you’re looking for inspiration, why not sport a twisted Dali number or a curled English mouth brow? This is the perfect time to show us your scissoring skills and snip a work of art just below your nose.

If you’re unable to grow a mo’, show your support by baking some moustache-shaped cookies and just holding them up to your face.

These cookies aren’t exactly healthy, but it’s all about moderation, friends.

Amount made depends on size of cookies

What’s inside the cookies?

2 cups plain flour, plus more for rolling
½ tsp baking powder
¼ tsp salt
150g unsalted butter
1 cup sugar
1 egg
1 tsp vanilla essence

What do I use for the icing?

¼ cup packed brown sugar
1 ½ tbsp butter
1 tbsp milk
1 tsp vanilla essence
1 cup icing sugar
1 ½ tbsp cocoa powder

To make:

For the cookies: In a bowl, combine flour, baking soda, and salt. In a separate bowl, cream butter and sugar till light and fluffy. Add egg and vanilla essence and mix in well. Using the beater on the lowest setting, gradually add in the flour mixture until cookie dough forms. Separate dough into two, flatten, cover with glad wrap and chill for at least 20 minutes. At this stage, you can also freeze the dough and keep for up to 3 months.

Preheat oven to 160°C. Remove dough from fridge and leave out for 5 minutes to soften slightly. Roll out dough to approximately 5mm thick between two sheets of floured baking paper, dusting the dough with extra flour when needed. Using cookie cutters, or mad freehand cutting skills, cut out your moustache shapes and place on a baking paper-lined over tray.

Bake cookies for 10-15 minutes or until the edges are golden. Remove, place on wire racks to cool completely before icing.

For the icing: In a saucepan, heat butter and brown sugar till melted, stirring consistently. Add milk and vanilla essence and bring to the boil before removing from heat. Stir in icing sugar and cocoa powder until well combined. Scoop icing into a piping bag and decorate your moustache cookies. The icing will start to harden: give it a stir to bring it back to a workable consistency. Store in an airtight container for up to a week.

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Category: FEATURED, LIFESTYLE, Uncategorized

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