For more project ideas...
Creativity Magazine - Issue 39 - May/Jun 2013
We inspire you to bring the outdoors in this issue with beautifully illustrated new collections by Papermania. From traditional garden imagery of Home To Nest by Lucy Cromwell to the nautical charm of Ahoy There! We have a whole host of project ideas to kick start your summer papercrafting, including great masculine makes for Father's Day, home décor ideas, cake decorating and much more! Look out for the FREE Home To Nest Mini Notelets on the cover PLUS money saving vouchers inside worth £15.
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Step by Step
Preheat oven to 180°c (fan 160°c). Gently cream the butter and sugar together then add the beaten egg to combine. Stir in the vanilla bean paste. Gently fold in the flour and mix until the dough combines. Wrap the dough in cling film and chill for 30 minutes.
Lightly flour a work surface and roll out the dough to a thickness of 5mm. Stamp your cookie shapes out from the dough and place well apart on a non-stick baking sheet.
Bake the cookies for ten minutes until pale golden. Allow to cool slightly before transferring to a wire rack.
Using a workboard, knead a quarter of a packet of ready-to-roll icing until soft and pliable. Roll the icing out to a thickness of 3mm using a mid-length rolling pin.
Using a smooth motion and even pressure, roll a Little Venice Cake Company™ Rambling Rose Impression Pin over the icing to create a beautiful embossed flower effect.
Pick an area of the icing with nice detailing and use a circle cutter to cut out your icing. Lift the circle gently and use some royal icing to fix it on to the centre of your cookie.
Paint a thick layer of pearl Little Venice Cake Company™
Lustre carefully over the icing to give a glossy fi nish and allow to dry.
Use a number two nozzle to pipe pearls around the edge of the icing and a number 1 nozzle to trace the pattern made by the rolling pin.
Use the gold and bronze lustres on the embossed flowers to pick up the detailing on the icing to complete.