Christmas bauble cookies

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They’re cute, they’re personalised, and they’re vibrant. There’s no better edible Christmas present! –
Cook: 130 Minutes – Easy – Serves 10 – Vegetarian – Nut-Free – Pregnancy-Safe

They’re cute, they’re personalised, and they’re vibrant. There’s no better edible Christmas present!

Ingredients

250 g cold unsalted butter, chopped

½ cup pure icing sugar

½ tsp vanilla bean paste

1 free-range egg, room temperature

3 cups plain flour

½ tsp baking powder

To decorate

600 g packet ready-to-roll white icing

2 Tbsp liquid glucose

art paint brush

liquid red food colouring, to decorate

liquid green food colouring, to decorate

ribbon, to decorate

Method

  1. Grease three oven trays and line with baking paper.
  2. Place butter, sugar and paste in a food processor. Process, scraping down side of bowl until combined. Add egg. Process until combined. Add our and baking powder. Pulse, scraping down side of bowl once, until a soft dough forms.
  3. Turn on floured bench. Knead until smooth. Divide in half. Shape into discs.
  4. Roll out each disc between two sheets of baking paper to about 1⁄2cm thick.Using an 81⁄2cm round cutter, cut out 10 rounds from each disc, re-rolling dough until it is used. Place 2cm apart on prepared oven trays.
  5. Using the broad end of a chopstick, press a hole in the top of each round, 1cm from the edge.
  6. Cook two trays in a moderately slow oven (160C) for about 15 to 20 minutes, or until light golden. Remove from oven. Cool on trays completely. Repeat with remaining tray.
  7. To decorate, knead icing on a clean bench until smooth. Roll out between two sheets of baking paper until 3mm thick. Heat glucose until runny.
  8. Working with one biscuit at a time, brush top lightly with glucose. Using same round cutter, cut out a round of icing. Lift and press onto biscuit. Make a hole in fondant using same chopstick.
  9. Paint designs and names onto fondant using paint brush and food colouring. Stand at room temperature until colouring is dry and icing is firm.

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