How to Make Cookie Bunting
Bunting is usually a string of fabric flags, used for celebratory occasions such as birthday parties and school fairs. For a fun twist on this popular craft item, consider baking your bunting instead of sewing it––a row of cookies turned into bunting will astonish people and tempt them to take a bite!
300g plain/all-purpose flour
200g butter, room temperature
For the icing decoration:
Liquid flavoring such as lemon or orange juice, strawberry essence/extract, etc.
Food dye (optional)
Candies, dragées (small hard candy), sprinkles, etc. (optional)
Making the bunting template
Draw a triangle shape onto card or cardboard.It is recommended to make the shape 5 x 5cm (2 x 2 inches).
Cut the shape out.This is now your bunting template.
Cover in kitchen foil.This will protect it from the grease in the cookies.
Baking the cookies
Preheat the oven to 180º/350ºF.Line the baking sheet/tray with parchment paper.
Cream the butter and sugar.
Add the flour to the creamed mixture.Stir to combine well.
Roll the dough to about 1cm/2.5" thickness.The thickness is important because the cookies will be hanging and need to be substantial enough to prevent breaking.
Cut the cookies.Place the template on the dough and cut around it. Repeat until you have cut all the dough.
Roll the dough out again.Cut more cookies from the remaining piece.
Arrange the cookie triangles on the prepared baking sheet/tray.Pierce a small hole a that center of the wide end of each triangle. This will be where you insert the bunting ribbon or cord when hanging.
- Suitable objects for piercing the hole in the cookies include: skewer, chopstick, toothpick or cocktail stick.
- Make the hole large enough for ribbon to pass through but not too large. Be careful to keep plenty of space between the hole and the upper edge of the cookie.
Bake cookies.Place in the oven and bake for about 15-20 minutes, or until they turn golden brown.
Icing the cookies
Remove the cookies from the oven when baked.While still hot, check for any closed holes and use the tool to reopen these. Let the cookies sit on the baking sheet/tray for a few minutes, to prevent breakage when moved.
Transfer the cookies to a wire cooling rack to finish cooling.
Make the icing while the cookies are cooling.Mix the icing sugar with the liquid flavoring of choice. If coloring, add food dye as well (see next step for theme suggestions).
Decorate the completely cooled cookies.The decoration of the cookies is the fun part and it's entirely up to you––theme it with a party, special occasion or for a holiday event. For example, green for St. Patrick's Day; gold or silver for the holiday season; football colors for football season; pastels or neons fo a child's party, etc.
- Ice each cookie.
- Add any extras, such as dragées, sprinkles, little candies, etc., while the icing is still wet.
- Let dry.
Turning the cookies into bunting
Thread the ribbon through the first cookie.Tie a knot to hold in place. Each time you add a cookie, angle the cookie to face forward; the knot will help the cookie to stay facing forward.
- Leave enough ribbon space for tying up the bunting before adding the first cookie.
Leave a space between the first cookie and the next cookie.Thread through and tie a knot in place.
Continue until all of the cookies are strung along the piece of ribbon.Leave enough space at the end of the ribbon for tying up the bunting.
Hang the cookie bunting.Choose a spot that is hygienic, so that the cookies can be eaten later. If children are to eat the cookies, you might like to keep the cookies low enough for them to pluck off later!
- Places to hang cookie bunting include: Across a window space, along a clean wall, on the Christmas tree, around a cake or used for a centerpiece display along the table.
- Different ovens vary in temperature; keep an eye on the cookies as they bake, to determine when they're ready.
- Children can decorate the cookies to add to the fun of making them.
Video: Birthday Bunting Decorated Sugar Cookie Tutorial Video
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