Makes: 40
Ingredients:
125g (4½ oz) unsalted butter, softened
125g (4½ oz) caster sugar
1 large egg yolk
2.5ml (1½ tsp) Dr. Oetker Vanilla Extract
250g (9 oz) plain flour
7.5ml (1½ tsp) Dr Oetker Baking Powder
To Decorate:
1 sachet Dr. Oetker Egg White Powder
300g (10 oz) icing sugar
1.25ml (¼ tsp) Dr. Oetker Vanilla Extract
Dr. Oetker Hundreds and Thousands to decorate
Method:
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 (1/2tsp) almond 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. Roll out the dough to a thickness no greater than 5mm (1/4inch). Using 5cm (2inch) wide flower shaped cutter stamp out approx. 40 cookies, re-rolling the dough as necessary. Arrange on the prepared baking trays, prick lightly with a fork and chill for 30 minutes.
5. Ten minutes before baking, preheat the oven to 180°C (160°C fan oven, 350°F, Gas 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. Make up the egg white powder with 50ml (10 tsp) warm water as directed on the packet. Sift the icing sugar into a bowl. Add the remaining vanilla extract and the blended egg white.
7. Carefully combine the wet and dry ingredients together to make a soft, spreadable icing and beat until smooth and glossy.
8. Working on one flower 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.
