Ingredients-
250g block butter—softened
85g caster sugar
1tsp vanilla bean paste
250g plain flour
125g cornflour
Fondant colour of choice
2tbsp icing sugar
250g block butter—softened
85g caster sugar
1tsp vanilla bean paste
250g plain flour
125g cornflour
Fondant colour of choice
2tbsp icing sugar
- Method:
- Cream the soft butter with the caster sugar until smooth and pale. Stir in the vanilla bean paste.
- Stir in the flours using a metal fork or knife to cut through the mix, you will need to use your hands to bring the last of the dough together.
- Wrap the ball of dough in cling film and chill for 30 minutes. Preheat the oven to 190/170 fan.
- Lightly dust the surface in flour and roll out the dough to approx. 8-10mm thick. Dip the outer rim cutter in flour and firmly push down into the dough. Lift he shapes out onto a baking tray lined with parchment paper.
- Reroll until you have used all of the dough. Place the shapes in the freezer for 10 minutes.
- Remove from the freezer and immediately place into the hot oven. Bake for 10-12 minutes or until slightly golden.
- Once cooled mix 1tbsp icing sugar with a few drops of water to a runny paste. Roll out the fondant to 5mm thick, dusting with the remaining icing sugar.
- Using the same outer rim cutter dipped in a little icing sugar, cut the shape again, then dip the embossing stamp in icing sugar and depress into the main shape, removing carefully.
- Brush the cookies with the icing using a pastry brush and stick on the fondant shape. You can add further decorations such as lustre powders and glitters for an extra touch!