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How to Make Marble Cookies
Method
Preheat oven to 170°C (or 150°C fan forced). Sift the flour, baking powder and salt together in a large mixing bowl and mix together. Place the butter and sugar in the bowl of a stand mixer. Using the paddle attachment, beat together until fully incorporated, approximately 3 minutes. Add the egg and vanilla extract and beat for a further minute to incorporate. If you don’t have a stand mixer, you can use a hand mixer, with whisk attachment. Add the dry ingredients and mix on low for a further minute. Lightly dust a clean work surface with flour and turn dough out onto surface. Gently kneed until the dough comes together. Wrap tightly in cling wrap and refrigerate for 30 minutes. Remove dough from the fridge and roll it out until it’s approximately 6mm thick. If your dough is too sticky, rub the rolling pin and dough with a little extra flour whilst rolling. Line 2 baking trays with baking paper. Using a cookie cutter, cut cookies out of the dough and place on baking trays, they will expand a little so make sure you don’t overcrowd your trays. Bake in batches for 7-10 minutes each, or until just starting to brown around the edges. Set cookies aside to completely cool on baking racks. In a large bowl, add sifted icing mixture and slowly whisk in the milk, 1 tablespoon at a time. The consistency should be thick and glossy and it should pool back together in 5 seconds or so when you run a knife through it. Take ¼ of the icing mixture and place it in another small bowl. Stir in the raspberry jelly crystals and set aside. Spoon the raspberry icing on top of the plain icing in a few random small spots. Run your knife through the raspberry icing to combine both, just slightly. Dip cookies in icing mixture to coat. Drag each through a small patch of the raspberry jelly to make sure you get a little colour swirl on each. Place cookies on baking trays and leave to rest until icing has started to harden – around 2-3 hours. Alternatively you can place them in the fridge to speed up this process.
