The Easter weekend takes place from April 10 to April 12 and, while this year we may not be able to visit family and friends or host those customary lunches, we can certainly celebrate at home with dishes both traditional and modern.
The chefs from the various Capsicum Culinary Studios campuses shared what they will be preparing, serving and eating at their Easter tables this year. For Bernice Warner from Capsicum’s PE campus, nothing says Easter more than royal iced cookies.
“These are easy and fun to make and you can get the whole family involved when it comes to the icing,” says Warner. “Give each member of the family a piping bag and icing and let them create their own designs – whether it be chicks or bunnies or even Easter eggs.”
Royal Iced Cookies by Chef Bernice Warner
For the sugar cookies:
400g cake flour
1 medium egg
200g butter or baking margarine
200g castor sugar
5ml vanilla essence
- Cream the butter and sugar until light pale and fluffy in a stand mixer or bowl with an electric hand mixer.
- Add the beaten egg and vanilla essence until well combined.
- Mix in the flour until a dough ball forms.
- Wrap in plastic wrap and set to chill in the fridge for 20min before rolling out.
- Pre- heat oven to 200’C.
- Roll out on a lightly floured surface the chilled dough to about ½ cm and with assorted cookie cutters cut out shapes and place on a prepared and lined baking tray. Allow space in between the cookies during baking as they bake better that way.
- Bake for +- 15minutes or until golden around the edges. Remove and cool on a cooling rack until ready to decorate with the Royal icing.
1 egg white
400-500g sieved icing sugar
5ml lemon juice or ¼ teaspoon cream of tartar
- Whip the egg white until soft peaks form on the whip attachment in your mixer bowl and start adding a half a cup of icing sugar at a time while mixing on low speed until incorporated before you add the next amount of sugar until there is no more left.
- Add the lemon juice and mix for a few minutes on high speed. The mixture will become very white and glossy. It’s now ready to use.
- Select your food colouring and divide into the amounts of colour needed to decorate your cookies
- You will need piping bags or zip lock bags for this.
- You may change the consistency of your icing with a small amount of water if too firm. Note too much water will cause the icing to run excessively.
- Allow the decorated cookie to dry for a few hours before consuming…the rest may be sealed in an air tight container.