Basic shortbread biscuit dough (quantity makes 5 dress and 5 wedding cake cookies)

Cookie cutter texture set  Dress - 81001

Cookie cutter texture set  Wedding cake - 81002 

Apricot jam glaze - 821370

Brilliant White Sugarpaste 250g - 74229

Colour Splash Gel Food Colours of choice

House of Cake Glitter Sprays - 75023 / 75024 / 75025 (optional)

Colour Splash Pearl Food Colouring Powders of choice

Piping bags/Nozzles of choice (optional)

Preheat oven to 180° C (375°/Gas 5).

Place all ingredients for biscuits into mixing bowl and knead well together until mixture has combined and is a soft consistency.

Roll out carefully to approx.1/2cm thick and cut out dress and / or cake shapes. Place on baking tray. Prick each biscuit with a fork to prevent air bubbles forming whilst cooking.

Bake in oven for 10-12 mins until golden

Remove from oven and leave for several minutes on tray (this will ensure that the biscuits stay crisp!). Cool completely on a cooling rack.

Once cooled, brush each biscuit with apricot jam glaze (to stick the icing onto the biscuit)

Colour the sugarpaste with gel colours to your theme if wished.  Roll out to max.1/2cm thick. Then choose a texture mat (2 sided) and the side required, and follow the very simple instructions included in the cookie texture set to complete the iced cookies. Ensure the complete pattern has been transferred to  the icing by rolling with the pin, or using a smoother over the top.  Allow to dry.

You may then, if you wish, further enhance the cookies with the addition of tiny sugar shapes or flowers, by piping detail, and/or the addition of lustre dusts, sprays or glitter sprays. 

These iced cookies are best eaten as soon as possible after making, or within 2-3 days.

Try popping them into cellophane bags and tying with a pretty ribbon for delicious wedding favours, or give the dresses a modern, contemporary theme for a girl’s special party!