Laura's created some Coronation Street cookies and here's her recipe if you'd like to do the same! And now, over to Laura...
"My name is Laura Baker from Trowbridge. I’ve been a Corrie fan since 2002 and I have watched every episode since then! I’m also a passionate baker (as a hobby and for profit occasionally). Recently while I was planning my usual Christmas cookie ideas I came across a brick texture mat at the local gift shop. It makes a brick impression on fondant to use on cakes, cookies etc. Immediately I thought of a Coronation Street cookie with the iconic logo of the street name over the brick wall!
Here are the steps to making your own Corrie cookies!
Using a vanilla sugar cookie recipe I rolled, cut and baked round shapes.
After lightly dusting the mat with some icing sugar using a small paintbrush, I pressed the texture mat down onto the fondant using my rolling pin then carefully peeled it off. I used the same cookie cutter as I used to cut the cookies to make a circle.
With a paintbrush I spread a thin layer of golden syrup on the top of my cookie then gently pressed the fondant on the top, making sure it was smooth.
To make the bricks look aged I used dark brown food colouring first and painted it in-between the bricks with a tiny brush.
Then I used a mixture of dark red and again some brown and painted that over all the bricks. With a paper towel I gently brushed the colour until I got the look I wanted. Here you can experiment with brown, red and even a bit of black. Then I finished it off with small lines of white food coloring on the top of the bricks. This can be quite tedious work and it does require patience! But it’s all worth it in the end!
Now you must make the sign! With some white royal icing I piped out signs on parchment paper. I had traced them out on the reverse side of the paper beforehand with a ruler. You must wait till they are completely dry before writing the street name on them. I use a small fan to hasten this process.
|Laura Baker |
3 cups plain flour (450 grams)
1 tsp baking powder
1/4 tsp salt
226 grams softened unsalted butter
200 grams granulated sugar
2 tsp vanilla flavouring (or almond if preferred)
Stir together the first three ingredients.
Cream the butter and sugar with a mixer for about 5 minutes till light and fluffy. Add the egg and vanilla and beat till mixed in. Gradually add in the flour mixture with the mixer on low, stopping to scrape the bowl as you go. Mix till just combined and the dough comes together. Divide the dough in half and wrap each in a flat disk in cling wrap to refrigerate for a few hours.
Roll out dough about 1/4” thick and cut shapes with a cookie cutter. I usually place the shapes on a baking sheet and place them in the freezer for about 10 minutes before baking to prevent excess spreading. Bake in a 190 deg. oven for about 9-10 min, checking often to make sure they don’t brown. Let cook on a cooling rack fully before decorating. Store in an airtight container for up to 3 weeks or freeze between parchment papering a container for up to 3 months.
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