Remember when we were crushing on all the amazing unicorn food on Instagram?Well, now we’re crushing on some more. What can we say? We’re floozies when it comes to food.
These unicorn poop iced gem cookies are not only so cute we want to draw faces on them and keep them as pets, but their baking level is officially “easy”. Pretty much our favourite word when it comes to anything involving icing (apart from maybe chocolate).
So, scrap your muesli, it’s Sunday, and treat yourself to these rainbow biscuits for breakfast. Maybe lunch and dinner, too. Because why the heck not.
1 batch ready-baked vanilla sugar cookies (we’re not baking whizzes, okay guys)
400 g (14 oz) stiff-peak royal icing, divided into 4 batches of mint green, pink, yellow and blue
4 small, thin piping bags and 1 large piping bag that will contain them
large open star nozzle
1. To make the rainbow poop topping, fill the 4 piping bags (without nozzles) with each colour of icing.
2. Fit the large piping bag with the star nozzle. Snip the end of each small bag so that you have a 1cm hole and carefully place each bag in the larger bag so that the tips reach evenly into the star nozzle. It helps to put a clip at the end of the large bag to stop the icing from spilling out of the top.
3. Squeeze the icing onto the cookies by holding the bag in a vertical position, and moving in circles around each cookie, starting from the outside edge, winding inwards and building height to create a peak.
4. Leave to dry overnight. To speed up the drying process you can place the cookies in a low oven at about 70°C (140°F/Gas low) for 30 minutes, then turn off the heat and leave for 2 hours.
5. EAT THEM ALL.
From Kawaii Cakes by Juliet Sear (Hardie Grant, £10) Photography © Jacqui Melville
Image: Jacqui Melville/Katie Edmunds