If you answer yes to all of these questions then this recipe is for you:
- Have you got too much buttercream?
- Is it room temperature?
- Are you against wasting food?
- Do you want a quick easy way to make something with it?
- Do you like cookies?
On Sunday I made a shed load of buttercream (lime flavour) icing to go on some cupcakes, but as usual I had no concept of portion control.
Instead of wasting the icing I thought, what if I could make something with it? I didn’t want ANY MORE cupcakes so I thought since buttercream is just basically butter and sugar if I added flour and egg would it make a cookie dough?
Now I am not saying this is an original recipe, I did Google this to check I wasn’t being genius and I wasn’t. It of course has been done before, but this is how I did it. I have to say the cookies came out really well, if anything better than the normal way to make cookies!
Brilliant Buttercream Cookies Recipe:
Typically when baking you use almost everything in equal parts but less liquid in cookies. This recipe is based on having approximately 2 cups of spare buttercream.
- approximately measure out equal sized (not weights) of room temperature buttercream (2 cups) and plain all purpose flour (2 cups).
- Preheat the oven to 180°C & line a baking tray with baking parchment or foil!
- Add 1 egg to the mixture
- Add 1 teaspoon baking powder
- Smash up 100g dark chocolate (using a something heavy whilst its still in the packet) – just for taste! You could add whatever you want – nuts, raspberries, white chocolate, peanut butter!
- Mix together all ingredients and mould into small balls and spread them out on a baking tray lined with foil.
- Bake at 180°C for 12 minutes or until golden brown!
Enjoy whilst still warm and gooey or have cold later on!