OK, I am still not completely happy with these ones, but they were 100 times better than the last attempt, so at least I can see some kind of progress.
This time, my eggs were room temp, as was the butter, I did over knead the dough and I left it in the fridge for a lot longer.
What I ended up with was a much more manageable dough which was easy to work with. I done 2 different batches to test how different thicknesses of dough affected the texture, I preferred the more crumbly texture of the thicker cookie and they tasted really lovely, but to be honest, neither batches where exactly what I wanted. Just got to a keep on trucking, right?
I really wanted to get some practice in working with fondant, so again decided to carry on with the cookies.
I bought pre-made fondant and coloured it with sugar flair gel. I used the same cookie cutter to get the right shape and just trimmed them to the shapes I needed with a sharp knife. I then outlined with regular icing, using my new Tala icing kit.
I know they are rough round the edges, and they can be improved vastly, but I was quite happy with this attempt.
Onwards and upwards!
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