One to impress - these are no shop-bought gems
- Preheat the oven to 180°C.
- Put the flour into a large mixing bowl and stir in the sugar. Rub in the butter until the mixture resembles breadcrumbs. Add the egg yolk and draw the mixture together to form a smooth, soft dough.
- Roll the dough out into a large rectangle about 3mm thick. Cut out tiny circles using the cookie cutter. Bring the trimmed dough together and roll out again to cut as many cookies out of the dough as possible. Arrange on the baking sheets.
- Bake in the preheated oven for about four minutes, until golden and firm. Leave to cool on the baking sheet.
- Meanwhile, whisk the egg white until light and add the icing sugar. Mix until very thick and smooth. Divide the mixture into two or three batches and colour each with a little colouring gel.
- Spoon the icing into the piping bags and pipe a little rosette on the top of each cookie. Leave to dry for a couple of hours. Store between layers of parchment in an airtight container and eat within three days.
- 180g plain flour
- 120g caster sugar
- 120g butter
- 1 egg, separated
FOR THE FROSTING
- 320g icing sugar
- Food colouring gels
- Very small cookie cutter
- 2 baking sheets lined with parchment
- 2-3 piping bags with a star nozzle
Recipes & FoodPink and white vanilla marshmallows
Pink and white vanilla marshmallows Cute as a button in little candy-striped...
Celebrity & LifestyleA day out at the Cake and Bake show
A day out at the Cake and Bake show Visit a show in London or Manchester  ...
Recipes & FoodSkye McAlpine’s Rose and Cinnamon Christmas Cookies
Skye McAlpine’s Rose and Cinnamon Christmas Cookies Baking a batch of cookies...
Home & InteriorsGrow your own
Grow your own Growing your own is a great way to get little ones into good...