Updated: Mar 31, 2020
250g Plain Flour
140g Self Raising Flour
A Pinch of Salt
250g Unsalted butter, at room temperature
125g Golden Caster Sugar
1 egg yolk
1 teaspoon vanilla extract
450g coloured fondant icing
icing sugar for dusting
black writing icing
Sieve the two flours and salt into a large mixing bowl. Set aside.
Put the soft butter and sugar in another bowl and beat them together with a wooden spoon until the mixture is soft, creamy and pale.
Add the egg yolk and vanilla extract to the creamed butter mixture and mix all the ingredients together well.
Add the flour and stir everything together until all the flour is mixed in and the mixture forms a ball of dough.
Wrap the dough in clingfilm and chill it in the fridge for 1-2 hours.
Pre-heat the oven to 200C, Gas 6.
Roll out the cookie dough until it is about 5mm thick.
Use your cutters, cutting them as close together as possible.
Lay all the cookies on the baking sheets and put them into the preheated oven for 12-16 minutes, until the cookies are golden.
Cook on a wire rack.
To decorate. First make a little ‘edible glue’ by putting two tablespoons of icing sugar in a cup and adding two tablespoons of warm water. Stir them together.
Sprinkle a little icing sugar on to the counter and roll out the fondant icing to cover the biscuit.
Brush a little of your ‘sugar glue’ onto the first cookie. Use to the cookie cutter to cut out an icing shape to match and carefully stick it on.
Use writing icing for any detail.