Gregory's Bear Biscuit - decorated cookie

A big thank you to Miss Lamb at school for teaching Gregory to decorate his bear biscuit beautifully. He had so much fun! (It was yummy too.....)  Check out Miss Lamb's cake creations, she's very clever!

Cookies

Ingredients

• 250g/9oz unsalted butter, softened

• 250g/9oz golden caster sugar
• 2 eggs, lightly beaten

• ½ tsp vanilla extract
• 500g/1lb 2oz plain flour
• 1 tsp baking powder
• 200g/7oz ready-to-roll fondant icing
• 1 tbsp apricot jam, warmed with 1tsp water

Preparation method

1. Beat together the butter and sugar in a 4lt Stainless Mixing Bowl, until the mixture is light and fluffy.
2. Beat in the eggs and vanilla extract (measured with Adjustable Measuring Spoons). (If the mixture looks a little curdled, add a spoonful of the flour.) If you’re using food colouring, add a few drops to the mixture.
3. Sift together the flour and baking powder in a separate bowl. Stir the flour into the butter mixture and work into a dough using floured hands. Turn onto a floured work surface and knead into a ball (the dough will be quite wet). Divide the dough into two portions, wrap in cling film and leave to chill in the fridge for at least one hour.
4. Preheat the oven to 170C/325F/Gas 3..
5. Roll the dough out to a 0.5cm/¼in thickness on lightly floured work surface. (It’s best to roll out one portion of the dough at a time, leaving the remainder in the fridge.) Cut shapes out with the your favours shaped cutters.
6. Place the cookies onto a Rectangle Stone or Medium Sheet Pan, leaving a gap between them in case they spread a little.
7. Bake for 12-15 minutes, leave on the tray for 10 minutes and then move to a Stackable Cooling Rack to finish cooling.
8. Once cool, let your imagination go crazy!
9. Using the Bakers Roller, roll the fondant icing out to a 0.5cm/¼in thickness on a work surface dusted with icing sugar and cut out shapes using the same cutters as the cookies.
10. Using the Chefs Silicone Basting Brush, brush the cookies with the warmed apricot jam and stick the icing onto the cookies.