|Prep Time||20 minutes + 1 hour refrigeration|
|Bake Time||40 minutes|
|Baking Pan||2 x Small Cookie Sheet 33.5cm|
- 150g unsalted butter, softened
- 1 cup (220g) caster sugar
- ⅓ cup (80ml) maple syrup
- 1 egg, lightly beaten
- 2 ½ cups (375g) plain flour
- 1 tbsp ground ginger
- ½ tsp bicarbonate of soda
- ½ tsp salt
Vanilla Butter Cream:
- 375g butter, softened
- 5 cups (750g) icing sugar mixture, sifted
- ⅓ cup (80ml) milk
- 1 ½ tsp vanilla extract
- Crystalised Rose Petals*
- Mini meringues
Click here for our cookie cake letter guide containing multiple templates from numbers 0-9, A-Z and also some fun shapes like unicorns and rainbows.
Follow this recipe to make the number ‘12’.
To make biscuits:
Place butter and sugar together in the bowl of an electric mixer and beat on medium high for 5 minutes or until light and fluffy. Add the maple syrup and egg and continue beating until well combined. Sift the flour, ginger, bicarbonate of soda and salt together and spoon into the butter mixture on low speed until mixture comes together to form a dough. Turn out onto a work surface and knead until a smooth dough forms. Divide into 2 flat discs, wrap in cling film and refrigerate for 30 minutes. Grease two Wiltshire Small Cookie Sheets and set aside. Remove dough from refrigerator and roll out one disc between 2 pieces of baking paper until 3-4mm thick. Remove top sheet of baking paper, cut out desired number, shape or letter to fit the size of the tray (we cut the number “12”) and place on one of the prepared cookie sheets leaving a 3-4cm gap between the two numbers.
Note: if you have wider numbers, cut only one number from each pastry disc, gather scraps, reroll and cut a second number. This will allow for larger, wider numbers.
Repeat with remaining pastry disc. Refrigerate for a further 30 minutes. Meanwhile, preheat oven to 180°C. Bake numbers for 20 minutes or until lightly golden or just firm to touch.
Cool on trays for 5 minutes before transferring to a wire rack to cool completely.
To make vanilla buttercream. Place the butter in the bowl of an electric mixer and beat on high for 5 minutes or until pale and fluffy.
Add the icing sugar a cup at a time, beating well between each addition. With the final cup of icing sugar add the milk and vanilla extract and continue beating until fluffy and well combined.
To assemble, Place two of the base cookie numbers on a serving platter. Spoon buttercream into a piping bag fitted with a 1cm round nozzle and pipe small teardrop shaped amounts of buttercream around the edge and base of the cookies. Top with the remaining cookie layer and repeat buttercream piping. Decorate with macarons, rose petals, berries, mini meringues and lavender.
*Crystalised Rose Petals:
- 1 cup (220g) caster sugar
- Rose petals (pesticide free)
- 1 egg white, lightly beaten Place the sugar in a shallow bowl.