Royal Iced Cookies

Prepare 500 g of FunCakes cookie mix according to the instructions on the package. Wrap it in cling film and chill in the refrigerator for at least 1 hour.

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

Roll the dough out on a floured surface to a thickness of about 2-3 mm and cut out various cookie sizes. Place them on a baking tray lined with parchment paper and bake in the center of the oven for about 10-15 minutes until golden. Let them cool on the work surface.

Prepare 900 g of FunCakes royal icing mix according to the instructions on the package and cover with a damp cloth when not in use to prevent drying - this is important!

Divide the icing into several bowls and color with the gel colorings. Always cover with a damp cloth. Thin some bowls of colored icing with water until you achieve a yogurt-like consistency. Add water drop by drop to reach the desired consistency. The 10 seconds rule applies here. Your icing should be fluid enough that when dripping from a spoon it forms a smooth mirror in your container in 10 seconds. If this happens in 7 seconds, add some stiff icing; if it takes longer than 10 seconds, add a few drops of water. If your icing is too runny, it will drip off your cookie.

Prepare bowls of icing of different colors and consistencies. Start by filling the cookies with fluid icing. For this, put the icing in a piping bag fitted with tip no. 3. Use a needle tool to guide the icing to the edges. You can immediately sprinkle some confetti or sprinkle mix onto the icing and let dry. Tip! You can also let the iced cookies dry for a few hours, then cover them with thicker icing for a 3D effect. The cookies need to dry for 24 hours.