Bow-Shaped Cookies

Prepare 500 g of FunCakes cookie mix according to the package instructions. Wrap the dough in cling film and let it rest in the refrigerator for one hour.

Heat a jar of apricot jam in the microwave and strain it through a sieve using the back of a spoon. This will give you a smooth apricot glaze to brush over the cookies.

Preheat the oven to 180°C (160°C for convection ovens) and line a baking tray with parchment paper.

Take the dough out of the fridge, knead it briefly to soften, and roll it out on a floured surface to a thickness of 2-3 mm. Cut flower shapes, place them on the tray, and bake for 9 to 12 minutes until lightly golden. Let the cookies cool flat on the work surface.

Lightly brush the cooled cookies with the apricot glaze. Knead the white and pink fondant until smooth, roll it out to 2 mm thickness, and cut flower shapes to match the cookies. Attach the fondant flowers to the cookies.

Knead the other fondant colors until pliable and roll them out thinly. Use the multi-ribbon cutter to create wide strips about 7-8 cm long with variable width. Apply a small amount of edible glue in the center of each strip, fold the ends toward the middle, then gently press to fix. Pinch the center slightly to form a loop. Wrap a thin fondant strip around the center to finish the bow.

Optionally, cut thin fondant strips, shape one end into points, and fix them underneath the bow as tails. Attach the bow and tails to the cookies for a festive decoration.