Ever since I created my Chocolate Cookie Masjid I’ve been wanting to create a vanilla version. I had decided that when the time came, I would design (or have designed) a new template so that it would be an all new cookie masjid version. Recently, my friend Zayneb over at zedandq.com launched ‘The Play Masjid’, a wooden play masjid for kids. Zed&Q is a company which creates products aiming to inspire and educate minds through faith. Founders Zayneb and Sidqie have a passion for making learning fun, which brought their idea of The Play Masjid to life. When I saw it, I just knew I wanted to recreate it as a cookie. Zayneb kindly created the cookie template for me.
After much recipe testing, creating and design revisions, the Vanilla Cookie Masjid was born. This one is a little trickier than the Chocolate Cookie Masjid, but hopefully, with all my tricks and tips, it should be achievable. If you’d like to try something a little easier, then do give the Chocolate Cookie Masjid a try.
Vanilla Cookie Masjid
- 220 g softened unsalted butter
- 1 cup sugar
- 1 egg
- 1 1/2 teaspoon vanilla
- 3 cups flour
- 1/4 teaspoon baking powder*
- 1/2 tsp fine salt
- *if possible try to add less than 1/4 teaspoon, the less rise on these the better.
Make sure you print and cut the cookie template.
Decoration and Assembly
- compound white chocolate or royal icing
- Place the butter and sugar in the bowl of a mixer and beat until light and fluffy.
- Add in your egg and vanilla and beat till combined.
- Combine your flour, baking powder and salt in a bowl.
- Turn your mixer off and add you flour mixture.
- Beat slowly at first to incorporate the flour, then higher until it forms a dough.
- Form your dough into a bowl and place into cling wrap and place in the fridge to chill for 1 hour.
- Cut out your template and leave it aside.
- Roll out your dough to 1cm thickness and place the template above. Cut out the dough following the edges of the template. Repeat for both templates.
- Pre-heat oven to 170c.
- Place in the fridge again to chill for a further 15 minutes.
- When the oven is heated, place the cookie pieces inside.
- Bake for 15 minutes.
- Remove from the oven and recut the gap in the cookie, make sure that this is wider than 1cm.
- Turn the oven off.
- Place the cookies back in the oven with the door slightly ajar. This will ensure that the cookie does not brown further, but will harden enough to handle.
- When the oven is cool, remove your cookies.
- Place enough icing on the bottom of the cookie door piece to attach to your board/plate.
- Hold this in place while it sets. Place glasses along the walls for extra support.
- Pipe icing into the gap of the second cookie and slide it onto the first. Do this slowly and carefully.
- If your cookie cracks, pipe icing into it and reattach the pieces.
- Pipe icing onto the cookie pieces where they meet each other and the plate. Clean up any icing drips and edges.
- When ready to eat, break pieces off and enjoy!