for 50 pieces

Cookie dough

500 g	white flour
200 g	sugar
1 pinch	salt
1	organic lemon, use grated zest only
230 g	butter, cut into pieces, cold
2	eggs, beaten

Decoration

250 g	fondant icing, white
250 g	fondant icing (red)
some	sugar pearls

How it's done

Cookie dough

Mix the flour, sugar, salt and lemon zest in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the eggs, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 1 hr.

To shape the cookies

Roll out the dough in batches between two sheets of baking paper to approx. 4 mm thick. Cut out circles approx. 6 cm in diameter. Place the biscuits on two baking trays lined with baking paper.

To bake

Approx. 8 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, leave the biscuits to cool on a rack.

Decoration

Roll out the white fondant icing approx. 2 mm thick, cut out circles that are slightly smaller than the actual cookies, stick on top of the cookies with a little water.

Roll the red fondant icing into thin strands approx. 20 cm long, shape into pointy hats, stick to the white fondant with a little water, press a sugar bead onto the tip of each hat.

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