As a thank you to all the cast and crew involved (as I was the director), I decided to make them all some flying pig cookies. And here is how to do it.
Prepare a batch of Gingerbread Cookie Dough, then cut out little flying pig cookie shapes using two different cutters - a pig and an angel's wing. The wing is a very simple shape and could be cut by hand if you don't have an appropriate wing cutter to hand.
I decided that I didn't like the shape of the angel's wing, so I cut it off to a point.
Bake the cookies and leave to cool.
- Start with the pink icing and a size 3 tip. First outline the pig (1a), going around and missing out the wing area, and immediately fill in (1b). Use a toothpick to pull the icing into corners and tap the cookie firmly on the counter a few times to get a smooth finish. Repeat for all the cookies and leave to set until the icing no longer looks shiny (if you are doing quite a lot of cookies, by the time you have completed this step, the first ones will be set enough to proceed with the next step.)
- Outline the wing area with the white icing using a size 2 tip (2a), then fill in (2b). Allow the icing to set as before.
- Using a size 2 tip and the pink icing, outline the pig's body, completely avoiding the wing. Add details, including a snout, ears and a curly tail.
- Now outline the wing with the white icing and size 2 tip. Add eyes with an edible marker.
Package in a cellophane bag and tie with butchers twine or a ribbon.