When I first started working with cookies and royal icing, I was fascinated with colour-flow techniques or wet-on-wet work. But then I got hold of some tiny icing nozzles (Ateco 00's weren't widely available in this country until recently, and PME's still aren't.) And I got caught up in fine lines: the challenge of detailed work.
Recently, though, I've re-discovered the delight of wet-on-wet work; not least of all because it's so jolly quick and effective!
So, these were some cookies that I did (jolly quickly!) for my niece's carnival themed party last weekend:
Round lollipop cookies. For the technique see here and here.
Royal icing - flooding consistency; in several colours.
Immediately (while the icing is still wet) fill in the spokes.
It's easiest to start with a cross,
then do another cross at 45' to the first one,
and a third and fourth.
Using a toothpick, pull through the icing clockwise around the outer circumference of the cookie.
Then, about 1cm in from that, pull through the icing in an anti-clockwise direction.
Continue alternating direction until you've reached the centre of the cookie.
Allow to dry completely (24hrs) before packaging or serving.