Sparkling Flower Cookies

Knead the fondant until smooth, then roll it out very thinly. Use the three smallest sizes of the flower cutter set to cut enough flowers in all colors. Store them between two plastic sheets to prevent drying.

Lightly dust a foam pad with some cornstarch and place a flower on it. Also dust the flower with cornstarch. Gently use a ball tool to slightly shape the edges of the petals, curling them a bit. Be careful not to press too hard, or the fondant may tear!

Gently crumple a few sheets of paper towel and flatten them lightly. Place the flowers on top so they dry with a slight curve. Let them dry for 24 hours.

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 at least one hour.

Once the dough has chilled, knead it briefly to smooth it and roll it out on a floured surface to about 2-3 mm thickness. Use the largest cutter from the set to cut out the cookies. Arrange them on a baking sheet lined with parchment paper and let them chill in the refrigerator for about 10 minutes.

Preheat the oven to 180 °C (160 °C convection mode). Bake the cookies for 9-12 minutes until golden, then let them cool flat on the work surface.

Heat a jar of apricot jam in the microwave and strain it to obtain apricot gel. Let it cool.

Prepare 250 g of FunCakes Royal Icing Mix according to the package instructions. Use this royal icing to attach sticks to the back of the cookies and let dry completely.

Knead the colored fondant again until smooth and roll out thinly. Use the largest cutter, the same one used for the cookies, to cut out fondant flowers in all colors. Attach them to the cookies with a little apricot gel.

Finally, fix the fondant flowers you let dry for 24 hours onto the cookies using some edible glue.

In a small bowl, pour a generous teaspoon of decorating gel and mix in some nonpareils. Stir well. Using the tip of a knife, place a small dot of the gel with nonpareils in the center of each flower.