125g (4 ½ oz) unsalted butter, softened
125g (4 ½ oz) caster sugar
1 large egg yolk
3.75ml (3/4 tsp) Dr. Oetker Natural Vanilla Extract
250g (9oz) plain flour
7.5ml (1 ½ tsp) Dr. Oetker Baking Powder
1 sachet Dr. Oetker Egg White Powder
275g (9 ½ oz) icing sugar
Dr. Oetker Bright Red Gel Food Colour
Dr. Oetker Sunshine Yellow Gel Food Colour
Dr. Oetker Wafer Daisies
1. Line 2 large baking trays with baking parchment. Put the butter and caster sugar in a bowl and whisk until pale and creamy. Whisk in the egg yolk and 2.5ml (1/2 tsp) Natural Vanilla Extract.
2. Sieve over the flour and Baking Powder and carefully mix together to make a mixture that resembles a crumble topping. Using your hands, bring the mixture together to form a firm dough. Turn on to a lightly floured surface and knead until smooth and pliable.
3. Divide the mixture in half and roll out to a thickness no greater than 5mm (1/4 inch). Using a 6cm (3 ¼ inch) petal cutter stamp out approx. 20 cookies, re-rolling the dough as necessary. Arrange on one of the prepared baking trays, prick light with a fork and chill for 1 hr.
4. At this stage of the recipe you can either wrap and freeze the remaining dough for up to 6 months to use at a later time or roll it out as above and make a further 20 cookies. Place on the other baking tray, prick and chill.
5. Ten minutes before baking, preheat the oven to 180°C (160°C Fan, Gas Mark 4). Bake the cookies for 10-12 minutes until firm and very lightly golden round the edges. Leave to cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.
6. Once the cookies are cool, they are ready to ice. To make the Royal Icing: make up the Egg White Powder as directed on the packet. Sift the icing sugar into a bowl. Add the remaining Natural Vanilla Extract and the blended egg white.
7. Carefully combine the wet and dry ingredients together to make a soft, spreadable icing – if it is too stiff add a few drops of water, or if too dry, add some more sifted icing sugar, 1 tbsp at a time. Beat until smooth and glossy.
8. Divide the icing between 3 bowls. Leaving one batch white, colour one with a few drops of Bright Red Gel Food Colour to make a pastel pink shade, and the other with a few drops of Sunshine Yellow Gel Food Colour to make a pale yellow icing.
9. Working with one batch at a time, spoon approx. 2 tbsp icing into a small piping bag fitted with a No. 2 size plain piping nozzle. Pipe a line approx. 1mm from the edge of one third of the cookies.
10. Next, spoon approx. 3.75ml (3/4 tsp) of the icing into the centre and gently spread it to fill the centre, tapping gently to make an even layer and release any air bubbles. Add a little more icing if necessary in order to achieve a smooth, well-covered surface. Place back on the wire rack whilst you ice the remaining cookies.
11. The icing will be firm enough to pipe on after about 1 hour, so if preferred, use any remaining icing left in your piping bags to give some extra detail to your cookies. For a firmer set, leave the icing to dry for 4 hours – this icing will not dry out to a crisp but will become more solid the longer it is left to dry .
12. To finish, use a small blob of any remaining icing to secure a wafer daisy in the centre of each cookie. Leave for a few more minutes until set in place before serving.