Name: Wedding cake cookies
Cook time: 12 min
Total time: 12 min
Ingredients: 1/3 cup (55g) dried mixed fruit; 2 tablespoon brandy; 125 gram butter, softened; 1 teaspoon finely grated orange rind; 1/3 cup (75g) caster (superfine) sugar; 1 tablespoon golden syrup; 1 cup (150g) self-raising flour; 2/3 cup (100g) plain (all-purpose) flour; 1/2 teaspoon mixed spice; 500 gram ready-made white icing; cornflour (cornstarch), for dusting; 1 egg white, beaten lightly; 1 tablespoon tiny white nonpareils (hundreds and thousands)

Ingredients

1/3 cup (55g) dried mixed fruit

2 tablespoon brandy

125 gram butter, softened

1 teaspoon finely grated orange rind

1/3 cup (75g) caster (superfine) sugar

1 tablespoon golden syrup

1 cup (150g) self-raising flour

2/3 cup (100g) plain (all-purpose) flour

1/2 teaspoon mixed spice

500 gram ready-made white icing

cornflour (cornstarch), for dusting

1 egg white, beaten lightly

1 tablespoon tiny white nonpareils (hundreds and thousands)

Method

1.To make cookies: process dried fruit and brandy to a smooth puree. Beat butter, rind, sugar and syrup in a small bowl with an electric mixer until combined; stir in sifted dry ingredients and fruit puree, in two batches. Knead dough on a lightly floured surface until smooth; roll dough between sheets of baking paper until 5mm thick. Cover; refrigerate 30 minutes.

2.Preheat oven to 180°C. Grease oven trays; line with baking paper.

3.Using the wedding cake cutter, cut 12 shapes from dough. Place 5cm apart on oven trays. Bake 12 minutes. Cool on wire racks.

4.Knead ready-made icing on a cornflour-dusted surface until icing loses its stickiness. Roll icing out on a cornflour-dusted surface until 3mm thick. Using the wedding cake cutter, cut 12 shapes from icing; re-roll icing as necessary. Cover icing shapes with plastic wrap.

5.Brush the top of one cookie with egg white. Lift icing shape onto cookie. Press the embosser into the icing making a flower chain pattern. Gently press the crimper into the icing to make a curved line at the base of the cookie. Dip a paint brush into water, wipe brush almost dry, dap onto heart shape at top of cookie; sprinkle with nonpareils. Repeat with remaining cookies.

Completed cookies can be made up to 4 weeks ahead; store at room temperature in an airtight container. You need a 10cm x 10.5cm wedding cake cutter, a margarita chain flower embossing tool, a closed curved crimper, and a small new artists’ paintbrush. If you have one, use a smaller crimper to make the single curved line underneath the heart. The cutter, embossing tool and crimper are available from cake decorating shops.
Note

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