250 grams butter
1/2 cup of sugar
1/4 cup of condensed milk
1 tablespoon of vanilla extract
2 1/2 cup of self raising flour
300 grams of white fondant icing
Rainbow sprinkles (30 grams)
Black edible pen
Pink lustre dust (optional)
Royal icing (recipe across)
Cloud cookie cutter
Star cutter (30mm)
1 egg white
2 cups of icing sugar
1 tablespoon lemon juice
Cream butter and sugar; add vanilla and condensed milk, beat until light and fluffy.
Add flour and mix until incorporated to make a dough.
Roll out to approx 5mm thick between two lightly floured sheets of baking paper. Cut out the cookies using the cloud cutter.
Cut out a section of a third of the cookies using the star cutter - one of the pointed ends of the star cutter should extend below the bottom of the cloud cookie. These cookies become the middle layer of the finished cookies.
Preheat the oven to 180°C.
Place cookies on lined cookie sheets 5cm apart. Bake for 8 -10 minutes until slightly golden around the edges, remove and cool before icing.
Fill a piping bag with Royal icing and snip the end off to create a small hole.
Pipe a line of Royal icing on the back of each 'star' cut out cookie and place another full cloud cookie on top.
Roll fondant to 3mm and use the cloud cookie cutter to cut out shapes from the fondant. Brush the back of the fondant clouds with water and place on top of the cookies. Leave to dry before decorating.
Use the black edible ink pen to draw a face, and create pink cheeks by rubbing pink lustre dusk on with your finger.
Beat egg until stiff.
Beat in icing sugar to combine, then add lemon juice and continue to beat until fluffy and white.
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