About this project
This is one of my favourite paintings of all time and if you share my passion for all things Van Gogh, come join me in turning the good old sugar cookie into an edible masterpiece. I'm not the neatest when it comes to cookie icing so this textured technique is perfect to hide any 'so-called' imperfections.
Line a baking tray with parchment paper and pre-heat the oven to 190C/170 fan.
Cream together 100g of butter and 100g of sugar with an electric whisk until the mixture is pale and fluffy. Add the egg slowly while still whisking, if it starts to split add a tbsp of the flour to help it come back together.
With a wooden spoon gradually add the flour until fully combined, be careful not to over work the dough.
On a floured surface roll out the dough to 1/3 cm thickness and cut with a cookie cutter.
Lay the cut dough on a lined baking tray and bake for 8-10 mins.
Remove from the oven and leave to cool on the tray for 5 minutes before transferring to a wire rack.
In a bowl whisk the egg white until fluffy but not stiff. Gradually whisk in the icing sugar.
When all the icing sugar is combined test the thickness by drawing a line through the centre of the icing. We need it to take 10 seconds for the line to disappear, if this is the case for you, great! If not, slowly add water and whisk until you reach a 10 second consistency.
Separate evenly into 4 bowls. Colour these until you have 4 varying shades of blue, 3 of brown, 2 of yellow and one plain white. It's best to colour the lightest shade first, transfer some to a piping bag, colour the remainder darker, transfer to a bag and so on.
When all the colours are in piping bags, snip a small hole in the bottom or use a very small round nozzle.
Its best to google image search the original piece so you have it to reference.
Pick one section of the painting per cookie and using the different colours, pipe the rough shapes you can see.
Immediately, using the needle swipe across the boundaries between the different colours to merge them.
Repeat this step for all the cookies. Leave to dry for 30 minutes.
After 30 minutes the icing should be soft enough that you can leave little imprints with the needle. If it hasn’t reached this stage yet leave it longer.
Once ready use the needle to push little indents into the cookie icing following the direction of the pattern. It’s important that you press and don’t drag. Each little imprint should be very short