Back-to-School Cookies

Prepare the FunCakes cookie mix as indicated on the package, wrap it in plastic wrap, and let it rest in the refrigerator for at least one hour.

Preheat the oven to 180 °C (160 °C convection).

Sprinkle Magic powder for rolling out on your work surface, take the dough out of the fridge and knead it until smooth. Roll it out to about 2 mm thickness and cut various shapes with the cookie cutters of your choice. Place them on a baking tray lined with baking paper and bake the cookies for 10-12 minutes until golden. Let cool on a wire rack.

Place 500 g powdered sugar, 15 g egg white powder, and 60 ml water in a mixing bowl and whisk for 8 minutes at the lowest speed with the flat beater until a firm white mass forms. Divide it into as many bowls as needed for colors. In each bowl, thin the icing with a little water to a yogurt-like consistency. Add water drop by drop to maintain the right texture. If not using the icing immediately, cover the bowls with a damp cloth to prevent drying.

Insert the adapters into the piping bags and place tip № 2 on top. Push a piece of the bag into the adapter to prevent leaks and fill with colored icings. Carefully trace a line of icing along the cookie edges, then fill them in. Using the needle tool, push the icing into all corners to create a smooth surface. Let dry for at least a few hours. Then fix sugar decorations on the cookies with a little icing and add details with the edible brush pens.