Prepare with few ingredients, in an easy and simple way, this incredible glazed ring cookies recipe! Ideal for breakfast, snacks or just treat yourself. Also, a good option for parties, birthdays and school snacks. Dare to try this tempting and exquisite recipe!
Let’s talk about the recipe:
This cookie dough is simple and easy to prepare. Because it is a recipe that does not have great complications in terms of its preparation and has more than one advantage. On the one hand, there is its simplicity, because it is a dough that is not kneaded. And, on the other hand, it is because of the ingredients to be used, which are few, frequently used and easy to find.
About the ingredients:
To make these cookies I used 0000 flour, commonly known in other countries as all-purpose flour. In general, depending on your brand, it can absorb more or less amount of liquid, which is why I recommend incorporating it gradually. As a result, keep in mind that the smaller the volume, the smaller the final product.
The fat used in this opportunity is butter. But you can substitute margarine, sunflower oil, olive oil, coconut oil, etc. Even so, depending on what fat is used, it can change its texture and final flavor. Therefore, always keep in mind the type and class of ingredients when preparing a specific recipe.
About the dough:
A dough is prepared that does not need elasticity, so it is not kneaded. In this way, the gluten does not develop, and a chewy dough is not obtained. It is enough just to combine the ingredients, without the need to be completely homogeneous. By using sunflower oil, for example, all the ingredients are integrated without the need to beat together with the sugar and eggs.
To shape the dough into rings, you can use a round cookie cutter, glass, lid, etc. However, the ring shape is optional, as it will not differ in taste or texture even if it looks different. If you don’t want to get complicated, you can give these cookies whatever look is easiest and most practical for you to make.
The dough for these cookies does not contain a large amount of sugar. Because the icing that covers them will complement that lack, on the contrary, they would be too sweet. So, if you do not want to make this royal icing coating on the cookies, you must increase the amount of sugar in the preparation.
One recommendation is to sift all the dry ingredients to obtain a smooth and homogeneous dough before making the recipe. For more delicate results, use powdered sugar, although it is possible to use granulated sugar. In the same way they will look good, but it is always good to know details regarding aesthetics, and even more when they are for sale.
About Cooking:
It is recommended to bake them at a suitable temperature. Generally, a medium low temperature is used, around 180 degrees / 356 Fahrenheit for about 8-10 minutes. And once cold, proceed to cover them with the glaze, although it is always better to do this the next day.
About the royal icing bath:
Cookies can be covered with royal icing in different ways, depending on the difficulty of the technique to be used. One of them, the easiest of all, is to place the icing in a bowl, submerge one side of the cookie and then place it on a wire rack. Another is to use a pastry bag. And finally, spread the royal icing with a knife, as if it were toast.
How to prepare the glaze?
On this occasion, to cover the cookies I did not prepare the classic icing, but royal icing. With which a neat appearance and a particular brightness are obtained that make its result much more beautiful. Similarly, the ingredients are exactly the same: powdered sugar (also called icing sugar) and water or fruit juice. But with an ingredient that makes the difference.
Royal icing is a thick, white icing made from the addition of egg whites (whipped to stiff peaks). However, today it is possible to find products as a substitute for this traditional way. What not only facilitates and makes the preparation simple, but also safer for bromatological reasons, since raw eggs are not used for it.
As a substitute for egg white, you can use meringue or albumin powder. Both options contain dehydrated egg white and can be used to make homemade royal icing. But if you don’t have any, you can make the traditional one or not use egg whites at all. However, the drying time may also differ.
This royal icing has different points in terms of its firmness, and it can be more or less liquid. For this occasion, I made a medium consistency royal icing, which spreads but stays mostly in place. As you can see, the icing just stayed on top without completely covering the cookie.
On the other hand, if you want a full cover of the cookies, you’ll need a runnier royal icing. The convenient thing in this case is to place the cookies on a rack. This way, the excess icing will fall off, without sticking to the tray once dry. Depending on the consistency of the icing to be used, you will obtain a more or less dense layer.
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