The depressed cake shop is coming to Bristol once again!
Unfortunately due to being in hospital for the first one I had to miss it as I just couldn't find the time to sort it all out. =[ But to all that did get involved did a lovely job and were able to raise around £350 for charity! Such a good cause!
Due to the great success of this event, I was approach by a dear friend and invited to join in to bake, and as I was home, I was up for the challenge to take this opportunity to make the most of it. Off I went straight away to gain inspiration and do some sketch ups of potential ideas. I guess I did go OTT as it took me the whole of Sunday to come to a decision as to what to produce.
In the end I showed my range of designs to my mother who agreed on my concept of 'Scrabble Cookies' made depressed by using black fondant icing and royal icing piping. I decided to present the cookies in cellophane bags and sealed with a treat bag topper I had designed. The cookies would include words which relate to mental health and the perhaps 'stereotypical' image that people would often refer to.
|'Can you undrs&'|
|Bag of the bag of cookies with small reference to 'Changes Bristol'|
|The range of cookies available to purchase for the stall|
|All 23 bags complete! =]|
325 g all-purpose flour, sifted
1/2 teaspoon salt
225 g unsalted butter, softened for about 20 minutes at room temperature
200 g sugar
1 large egg, cold
1/2 tablespoon pure vanilla extract
1. In large bowl, sift together flour and salt. Set aside.
2. In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy and pale, about 5 minutes. Beat in eggs.
3. Add flour mixture and mix on low speed until thoroughly combined. Add vanilla and extract and blend.
4. Remove 1/2 of dough from bowl, make a ball, and place on a large piece of plastic wrap on counter.Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2" thick. Finish wrapping the disc with the plastic wrap. Repeat with 2nd half of dough. Chill both discs of dough for about 45 minutes.
5. Remove one disc and remove plastic wrap. Place on top of a large piece of a silicone baking sheet, then place two 1/4" wooden dowels on either side of your dough, then another sheet of cling film.
6. Roll dough (this will require a bit of elbow grease for the first few minutes until it softens up a bit) so it's flush with dowels--they will ensure that your dough is even thickness.
7. Preheat your oven to 160'C. Slide your dough onto a board, then place in refrigerator for about 15 minutes.
8. Remove from fridge, and cut your shapes using the cutters of your choice, placing them on a baker's half sheet lined with a silicone baking mat (or parchment), with 2" clearance around each one and the edge of sheet. Place sheet with cookies into freezer for 15 minutes before baking. Bake 12-14 minutes, or until edges are golden brown.
9. Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.
*May be stored at room temperature in an airtight container for up to 2 weeks. They also freeze well.