Tetris Cookies (Hand-Cut….)

They aren’t perfect; they were a quick make before a party. But they are fun 🙂
I ramble so much in this recipe! There isn’t really anything special about them though, I just got very carried away. Even if they aren’t your cup of tea then I hope they made you smile!

Tetris Cookies
250g flour
50g cocoa
½ tsp baking soda
55g brown sugar
45g white sugar
120g butter, softened
30mls approx. milk
150g icing sugar
10g butter
20mls approx. hot water
Food colouring
A bit of cocoa

Preheat the oven to 180 degrees Celsius. Line or grease two baking trays.
In a food processor, pulse the flour, cocoa, baking soda and sugars until combined. Add the butter, cut into cubes, to the mix and pulse until the butter has been cut in; so that it is distributed evenly and resembles bread crumbs. Add about half the milk and pulse again, then tip out onto a clean surface. Gently bring the dough together, adding more milk if necessary until it is smooth and not crumbly. Be careful not to over work it! You are now ready to work your magic.
Flour the surface (and rolling pin) you will be using. Roll out the dough until it is about 4mm thick. With a knife, cut out tetris shaped cookies. I just did mine from memory and didn’t really worry about making the right size. My slightly perfectionist side will never forgive me, but I was running late! If you actually have cookie cutters in the right shapes, then go you! Your life will be much easier. If not, don’t worry, a butter knife and some patience will do the trick. Transfer the cookies onto the baking trays and bake for about 20 mins, until the cookies move when lightly nudged. You may have to re-use the trays depending on how big they are, and so bake the cookies in batches. When baked, leave them to cool in wire racks.
To ice, pop the icing sugar into a large bowl. In another small bowl or teacup, melt the butter into the hot water (you may have to microwave it for a few seconds to help). Tip into the icing sugar and mix. You may have to add a little more water to reach a thin but not too runny consistency, so that the icing will stay on the cookies and not run off the sides. If you add too much water, just add a little more icing sugar to even it out. Divide into four equal parts and colour each one your desired colour (I did blue, yellow, pink/red and green). Using a butter or palette knife, ice the cookies. You may want to sort them out into groups if you are wanting to have an even amount of each shape in each colour. Leave these to dry, and while this is happening, add a bit of cocoa to the leftover icing (there should be at least a little; sorry if you were planning on eating the stuff left). You may need to add a bit of water too, and mix, until this enough to pipe but not too runny. Spoon into a small baking paper piping bag or snap lock bag and pipe ‘outlines’ of the squares onto the cookies. Leave to set and you’re done!
Makes about… 50 cookies!

——-don’t be afraid of the long recipe. I ramble.


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