Ingredients
Method
1.Preheat oven to 180°C/160°C fan forced. [KIDS Line 2 large baking trays with baking paper. Using an electric mixer, beat butter and sugar in a large bowl until pale and creamy. Add vanilla and egg yolk; beat until well combined. Add flour; beat until a smooth dough forms. Cover dough with plastic food wrap. Chill for 15 minutes.
2.Roll dough between sheets of baking paper to 5mm thick. Using a 7cm gingerbread man cutter, cut out 20 shapes. Re-roll dough off-cuts if required. Place on prepared trays. Bake for 8-10 minutes, swapping trays halfway through cooking, or until golden. Cool on trays.
3.[KIDS Decorate cookies with white decorating icing and musk candies.]
Use vanilla essence instead of paste. Make ahead: Make cookie dough up to 1 month ahead. Wrap in plastic food wrap. Freeze until required. Thaw in fridge overnight. Try some different Christmas shape cutters. Wrap cookies in cellophane as gifts. Makes 20
Note