100g Unsalted butter
100g Caster sugar
1 Free-range egg, lightly beaten
1 tsp Vanilla extract
275g /10oz Plain flour
400g /14oz Icing sugar
3-4 Tbsp water
2-3 Drops food colouring
- Dr Oetker Designer Icing Pouches
Cream the butter and sugar together in a bowl until pale, light and fluffy.
Beat in the egg and vanilla extract, a little at a time, until well combined.
Stir in the flour until the mixture comes together as a dough.
Roll the dough out on a lightly floured work surface to a thickness of 1cm
Using biscuit cutters or a knife, cut biscuits out of the dough and place them onto the baking tray.
Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes and leave to cool
Making the Icing and Decorating.
For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture.
(Here you can add food colouring to make your icing a different colour, or if you don’t want to dye all the icing take some aside into a seperate bowl and add the food colouring to that)
Decorate the cakes how you please.
To decorate the ones shown in the pictures above I spread a layer of the white icing I had just made, over the cookies and then used the Icing pouches to decorate on top.