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Sour Patch Cookies – Super Sour Candy Cookie Recipe | My Cupcake Addiction

Sour Patch Cookies – Super Sour Candy Cookie Recipe | My Cupcake Addiction

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    Sour Patch Cookies – Super Sour Candy Cookie Recipe | My Cupcake Addiction

    SUBSCRIBE HERE: http://bit.ly/MyCupcakeAddiction
    You guys requested SOUR PATCH KIDS Cupcakes, Cake, Gummies or Dessert & this is what I came up with! I hope you love it – as always – thanks for suggesting things you want me to make!

    Get my shirt here: http://bit.ly/1PjWYyQ

    All the stuff I used in today’s video: www.mycupcakeaddiction.com

    Sour Patch Template: http://on.fb.me/1WIY10s

    Frosting Recipe:

    Approx 3/4 cup water PER COLOUR (to add to the melting sour patch kids)
    1 x 220g bag of Sour Patch Kids, divided into individual colours
    1.5 cups of sifted powdered sugar PER COLOUR
    For the sour mixture:

    1/2 cup caster (superfine) sugar
    1/4 cup Citric Acid
    Cookie Recipe:

    400g / 14oz all purpose (plain) flour, weighed then sifted – plus extra for rolling the cookies out
    1 large egg
    1/4 teaspoon baking soda (I mention baking powder in the video – it is baking SODA you need)
    1/4 teaspoon salt
    220g / 8oz unsalted butter (you can also use salted butter and eliminate the 1/4 tsp salt)
    170g / 6oz sugar (caster or superfine)
    1 teaspoon vanilla extract
    Method:

    Preheat your oven to 175 degrees celcius or 350 degrees faranheit
    In a large bowl mix baking soda and flour
    Using an electric mixer, beat the butter and sugar till light and fluffy
    Add the egg and beat well
    With the mixer on low, add one third of your flour and mix to combine. Add the second third of your flour and continue mixing on low speed.
    Remove the mixer and add your final third of flour and your vanilla, stirring it into the mixture by hand using a spatula or wooden spoon
    Tip the mix out onto your bench and knead with your hands (approx 3-5 minutes) until the dough is no longer crumbly and you are able to form a tight ball.
    Cover in plastic wrap and chill in the fridge for a minimum of 1 hour prior to use. 3 hours is better and you can leave it in the fridge for up to 3 days. You can also freeze this dough wrapped for up to a month.
    Once chilled, remove your dough from the fridge and break off a section to work with (I usually work with about a third at a time)
    Give it a quick knead and sprinkle down a generous amount of flour on your work surface and also on top of the dough
    Using a rolling pin, roll the dough out to about 2-3mm thickness
    Cut your shapes using your desired cookie cutter and place onto a cookie tray lined with baking or greaseproof paper
    Place in your preheated oven for 7-10 minutes – your cookies are done when they just slightly start to turn golden brown around the edges. Watch your cookies – there is about 1 minutes difference between golden brown and burnt so try to stay close while they’re cooking
    Immediately place your cookies onto a cooling rack and once they are completely cool , decorate as desired.
    Note: Baked cookies can be stored in an airtight container for up to 1 week.

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    www.mycupcakeaddiction.com

    (Visited 3 times, 1 visits today)

    Paul

    Owner of Recipe Flow

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