Snowflake Cookie

Cream together the butter, sugar and any flavourings you’re using. Beat until just becoming creamy in texture.

Beat in the egg until well combined, make sure to scrape down the sides of the bowl.

Add the sifted flour and mix on low until a non sticky dough forms.

Knead into a ball and divide into 2 or 3 pieces.

Roll out each portion between parchment paper to a thickness of about ¼ inch/6mm

Refrigerate for a minimum of 30 minutes.

Once chilled, peel off parchment and place dough on a lightly floured surface.

Cut out shapes with cookie cutters or a sharp knife.

Arrange shapes on parchment lined baking sheets and refrigerate for another 30 minutes to an hour.

Re-roll scraps and follow the above process until all scraps are used up.

Preheat oven to 350ºF/180°C.

Bake until golden around the edges, about 10-12 minutes.

Leave to cool on wire racks.

Sift powdered (icing) sugar into a bowl.

In a medium bowl, lightly whisk egg white and lemon juice until frothy.

Add sugar gradually, mixing after each addition.

Once all powdered sugar is added, check consistency. Using a spoon, the icing should hold it's shape for 5-10 seconds before it softens.

Consistency is very dependant on humidity. You may start piping and realise the icing needs adjustment. If too thick, thin with a few drops of water. If too thin, add a little sifted powdered sugar.

Snip off the end of a disposable piping bag and fit with a round #2, #3 or #4 piping tip.

Fill with a few tablespoons of icing.

Pipe lines or swirls on sugar cookies. Sprinkle with edible glitter or other embellishments.

Allow to dry at cool, room temperature for 3-4 hours or until completely hardened.

Knead the fondant until softened and pliable. It may be easier to do in smaller portions.

Dust a work surface with a little sifted powdered sugar.

Divide the fondant into thirds and roll out on work surface until ⅛ inch/3mm using a little powdered sugar to avoid sticking. Too much sugar will cause the fondant to dry out.

Using the same snowflake cookie cutters you used for the cookie dough, cut snowflakes out of the fondant.

Brush top of a cookie with corn syrup. Don't use too much. Just enough for the top of the cookie to be tacky.

Carefully lift a fondant snowflake and lay onto cookie where the corn syrup will glue the two together. Press lightly to smooth.

Finish as desired. Just spray with lustre spray or use royal icing to decorate. Add other edible embellishments as you like.

Allow to dry at cool, room temperature for at least 3 or 4 hours until completely hardened.

Take a small portion of fondant. For example if you want to use three colours like I have (white, pink and blue) divide the fondant into thirds. Keep one third white and color the other to portions separately.

Press out the fondant into a flattish shape, nothing to exact.

Dot with a few spots of food color.

Fold or roll up fondant and start pressing and kneading.

Stop kneading when you have some areas that are still white, some areas a pale shade of your chosen color and some areas of deep color.

Roll out as described above.