White Stamping on Chalkboard Cookies

Stamping on cookies seems like a bit of a cheat - but it's so cute, effective and quick that I can't let the purist in me get the upper hand. I love stamping on cookies!
I've posted about it before (here) - a technique using a stamping pad, which produces a great clean effect.
But because I was using white "ink" this time, I painted it onto the stamps:

What you'll need:
Cookies flooded with black icing - that have dried for at least 24 hrs
Rubber stamps - used solely for food, they must not have come in contact with non-edible ink
White gel colour-  mixed 1:1 with clear alcohol
A firm, square-tipped paint brush
Royal icing - for additional details

(It's a good idea to have a few spare cookies to practice the technique on!) 

Paint the white gel mix onto the surface of the stamp - make sure that all the details are covered, but that there aren't any blobs obscuring fine details.

Press the stamp firmly onto the flooded cookie - apply extra pressure in the centre which is where there is often a slight dip of icing.

Allow to dry.

Add royal icing details.

(If you want the speckled effect that I've created on these cookies, dip the paintbrush in the white paint and run your finger over the bristles about 20cm above the cookies.)

Happy stamping!

xxM

Rubber Stamps and Cookies

Our bags aren't packed, and we're not ready to go, but tomorrow we'll be leaving on a jet-plane!
We'll be gone for two weeks, and then I'll be straight back and into my kitchen baking up a storm for my son's birthday party.
So much to do!

But first a holiday : )

And I'm squeezing in a quick "how-to" before I get stuck into packing.

How-to use rubber stamps on cookies:

You'll need:

• Cookies iced with royal icing that have had at least 24hrs to dry completely
• Non-inked ink pad - available at stationery stores
• Gel food colour - usually black or brown, to make your edible ink
• Clear alcohol - vodka, cane, etc
• Rubber stamps - to be used exclusively with edible ink!

Mix the gel colour with alcohol in a ratio of 1:1
Use a large paintbrush, or pastry brush to evenly distribute this "ink" over the non-inked pad.
Test the stamp on some paper towel before applying to the cookie - some areas of the stamp may take up more colour than others.
When pressing down with the stamp on the cookie, be aware that there is often a dip in the centre of the cookie - so be sure to press down firmly on the middle of the stamp.
Allow the ink to dry, then
Add details with royal icing, or paint made from food colour and alcohol
 - I often just dry brush on powdered colours and luster dusts - or a combination of these.

Happy stamping!

xxM