TGON Bakes: Maze Runner Maze Cookies

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Source: hollywoodnewssource.com

For the release of the latest Maze Runner movie in the trilogy: The Death Cure I thought it would be appropriate to give you a recipe to bake maze cookies.

Just be sure to don’t get lost in the maze 😉

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Ingredients

Cookies
230 gr unsalted butter, room temperature
200 gr granulated sugar
1 large egg
2 teaspoons pure vanilla extract
420 gr all-purpose flour
1/2 teaspoon baking powder
Fondant
340 gr miniature marshmallows
640 gr powdered sugar, plus extra for dusting
2 tablespoons of water
51 gr shortening
Food colouring and/or flavoured extracts, optional

Icing
160 gr powdered sugar
2 teaspoons of milk
2 teaspoons light corn syrup
1⁄4 teaspoon vanilla extract or 1⁄4 teaspoon almond extract
food colouring

maze
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How to bake

Cookies
1. Cream the butter and sugar together until it looks fluffy. Use a stand mixer or hand mixer.
2. Then mix in the egg and the vanilla extract.
3. Add half of the flour and the baking powder and mix it all until well combined.
4. Slowly add the remaining flour until a dough ball forms. Do not add all the flour at once as you may not need all the flour.
5. Roll the dough between 1/8″ and 1/4″ (half a centimetre) and cut out cookies in any desired shape. As an example, these are heart shaped.
6. Chill the cut cookies for around15 minutes in the fridge. This is not necessary, but this can help so the cookie doesn’t lose it’s shape while baking.
7. Bake on a baking sheet lined with parchment paper at 350°F (177°C) for around 10 minutes. Let them cool before decorating.

Fondant
1. Place the marshmallows and the water in a large microwave-safe bowl.
2. Microwave on high for one minute, until the marshmallows are puffy and expanded.
3. Stir the marshmallows with a rubber spatula until they are melted and smooth.
4. Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes difficult to stir.
5. Dust your counter or a large cutting board with powdered sugar.
6. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet (this is normal).
7. Dip your hands in shortening and coat well.
8. Begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands. Continue to knead the fondant until it smoothes out and is no longer sticky. Add more sugar if necessary, but stop adding sugar once it is smooth–too much sugar will make it stiff and difficult to work with.
9. Once the fondant is a smooth ball, it is ready to be used.
10. If you want to add several colours or flavours to your fondant, flatten it into round discs; one for each colour you plan to use.
11. Add your desired amount of colouring or flavouring to the centre of the disc, and fold the disc over on itself so that the colour or flavour is enclosed in the centre of the fondant ball.
12. Begin to knead the ball of fondant just like you did before. As you work it, you will see streaks of colour coming through from the centre.
13. Continue to knead until the streaks are gone and the fondant is a uniform colour. 14. Your fondant is now ready to be used or stored.

Icing
1. Stir the powdered sugar and the milk together until it is smooth.
2. Beat in the corn syrup and vanilla until the icing is yet again smooth and glossy. In case it is too thick, add more corn syrup.
3. Divide the icing into separate bowls and stir in the food colouring as desired.
4. Pour the icing into piping bags to use.

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Decorating
1. First, draw yourself a maze template according to the size of your cookie cutter. This example is heart-shaped but use any desired shape.
2. Roll out the fondant and cut out the shape of the cookies. Remember to use a thin layer of jam or icing to get the fondant to stick to your cookie.
3. Place your sketch on top of your fondant covered cookie and use a sharp tool to trace over the maze pressing it into the cookie.
4. With the piping bag full of icing, pipe the maze according to the lines.
5. It is optional to colour in the centre of the maze with edible food colouring markers. and use little silver balls or other round sprinkles that you can use to roll around the maze.

Source Cookie recipe & Source fondant & Source Icing & Source idea

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