Additional Ingredients

	Silver Spoon Cakecraft, Food Colours
	Silver Spoon Cakecraft Designer Icing
	Writing Icing (Silver Spoon Create)
	Choose Colours to Match your Wedding Theme

How to make Wedding Favour Cookies

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1. Beat together the butter and sugar until the mixture is creamy, this can either be done using and electric mixer or wooden spoon) Do not over beat the mix or the cookies will spread when you cook them.
2. Add the vanilla essence, egg and beat until combined. Add the flour and mix gently. (If you are using an electric mixer use a very low speed or the flour will go all over the kitchen). Continue to mix until the all the flour is incorporated. Collect all the dough into a ball. Cover with cling film and chill for at least an hour.
3. When ready to make the cookies. Line two baking sheets with baking parchment.
4. Knead the chilled dough on a lightly floured surface. Roll the dough to a thickness of 5mm. Using the cutter of your choice cut out the shapes and carefully transfers to the lined baking sheet. Chill for a further 30 minutes.
5. Preheat the oven to 180°C, fan oven 160°C, 350°F, Gas Mark 4. Bake the cookies for 8 -10 minutes (smaller cookies will take a few minutes less, large cookies a few minutes longer). The cookies will be ready when they are a golden brown colour around the edges. Transfer to a wire rack to cool.
6. These cookies can be made in a range of flavours, just omit the vanilla flavouring and add the one of the following: For lemon cookies add 1 tsp Silver Spoon Cakecraft Natural Lemon extract For almond cookies add 1 tsp Silver Spoon Cakecraft Natural Almond extract For orange cookies add 1 tsp Silver Spoon Cakecraft Natural orange extract For rosewater cookies – add 1 tsp rose water
7. To decorate the cookies by flooding method: Make a batch of royal icing following pack instructions, to a consistency that holds it shape but is still slightly fluid.
8. Divide the icing into small bowls and colour each using a few drops of Silver Spoon Cakecraft colour of your choice.
9. Spoon a little of the icing into a small piping bag. Pipe an outline of icing around the edge of the cookies. Leave to dry for a few minutes. When ready to flood the cookies. You can either use the same colour icing or a contrasting colour.
10. Add a few drops of water to the remaining icing in the bowl so it is slightly more runny. Spoon a small amount of icing in the centre and spread the icing to fill the area within the piped line. Leave the cookies to dry.
11. Place the piping bags into a plastic bag to keep moist while the cookies dry.
12. When the icing has dried you can decorate the cookies by piping names on the cookies or with tiny little icing dots or hearts and flowers.
13. Tip on how to pipe lines and names. Hold the bag and touch the starting point with the tip of the bag and slowly squeeze out the icing. As you squeeze lift the bag and move along a little away from the surface, squeeze the icing out with a constant pressure, and let the line of icing fall naturally into place as you guide it. As to come to the end, stop squeezing and drop the line, touching the finish point.
14. To use ready rolled fondant icing to decorate your cookies. Take white ready to roll white Silver Spoon Cake Craft Icing. Add a few drops Silver Spoon Cake craft Food Colouring (this can be done by dipping a wooden skewer into the food colouring and piercing the icing all over) Knead until you get a nice even colour.
15. Lightly dust a surface with icing sugar and roll the coloured icing and cut shapes that are slightly smaller that the biscuit shapes. Pipe a little white Silver Spoon writing icing onto the biscuit and use to stick the icing shapes to the biscuit. Decorate by either pressing a small flower cutter gently into the icing to leave and imprint or use the cutter to cut out flower shapes and stick to the icing using a little witting icing.
16. To make marbled icing: Add a few drops Silver Spoon Cake craft Food Colouring (this can be done by dipping a wooden skewer into the food colouring and piercing the icing all over) Knead gently until the colour is beginning to colour the icing but is not even.

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