Fondant Christmas Cookies


250 g spelt flour
150g butter, softened
1 egg
1 tsp grated orange peel
1 vanilla
100g sugar
pinch of salt


Marzipan and sugar fondant

Chocolate frosting


Mix all ingredients for the dough in a bowl. Kneads dough and leave in the fridge for 30 minutes. On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness and cut into desired shapes with lightly floured cookie cutters.
Place 1 inch apart on ungreased cookie sheets. All cookies are baked on a preheated oven at 170 degrees. Cool cookies completely before frosting.


Roll out your fondant and use the same biscuit cutter as you used for the base biscuits to cut out shapes in the fondant. Choose all, or part of the cut out icing to cover the biscuit. Lightly brush the icing with water. This will allow the icing to adhere to the biscuit. Carefully lay the icing onto the biscuit and use your finger to gently round out any rough edges.


I did the half of the cookies with fondant frosting and the rest with chocolate frosting.


About the chocolate frosting melt chocolate in a small pan on the stove. With a brush apply the chocolate on the cookies and leave to cool up.


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