SERVES 24 Persons PREPARATION TIME 20 min.
COOKING TIME 15 min.
- 250 g butter,
- 1 cup icing sugar,
- 1 tsp vanilla extract
- 1 extra-large egg
- 3 cups plain flour,
- Extra flour,
- Coloured fondant,
- Sugar flowers or sprinkles
Preheat oven to 180◦C (160◦C fan). Place butter and sugar in a Thatsa® Bowl Junior. Beat with KP Beater until creamy. Beat in vanilla then egg until well combined and fluffy.
Add flour. Mix with TupperChef™ Medium Spatula until combined. You may need to get your hands into the bowl to form a soft dough. Add seal and refrigerate for 1 hour.
Allow dough to come to room temperature and place onto Pastry Sheet with a little extra flour. Roll with Adjustable Rolling Pin with Cookie Cutters to 6mm. Remove cutters and cut shapes. You can re-roll any excess dough.
Place a TupperChef™ Large Baking Sheet onto a large baking tray. Add cookies and bake for 12-15 minutes until pale golden. Cool on sheet. Repeat with more cookies.
Roll out fondant and cut out the same shapes. Take a little fondant and dissolve in a bowl or mug with a little boiling water. This will help the fondant stick to the cookies. Brush a little mixture on top of cookies and stick fondant shapes on top. Press in decorations.
Store in Sweet or Round Keeper.