Marbled Heart Cookies

Prepare 500 g FunCakes cookie mix according to the package instructions. Wrap in plastic wrap and let rest in the refrigerator for one hour.

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

Roll out the dough on a floured surface to a thickness of about 2-3 mm and cut out hearts and circles as you wish. Prick holes in the tops of the hearts using the back of the brush. Place the dough shapes on a baking tray lined with baking paper and bake the cookies in the oven until lightly golden and cooked through, about 12 to 16 minutes, then let them cool flat on the work surface.

Prepare 450 g FunCakes royal icing mix according to the package instructions. Divide into 7 bowls. Gradually thin the icing with a little water until it reaches a yogurt-like consistency. The 10-second rule applies here: if the thinned icing forms a smooth mirror again in 10 seconds, it’s perfect. If it happens too quickly, add some firmer icing; if it takes longer, add a few drops of water.

Color 6 bowls with the 6 gel colors, leaving 1 bowl white. Cover the bowls with a damp cloth and let rest for 20 minutes. Then prick any air bubbles. Pour some white icing onto a plate and, for each color combination, pour thinned red/pink and light/dark green icing, as well as blue/purple on the left and right. Drag a fork through it for a slight marbled effect and dip the cookies in it. Let them dry flat, preferably overnight.

When dry, use a brush and copper paint to paint some veins on the cookies. Thread a piece of ribbon through the holes in the hearts and tie a knot.