Twinkle Twinkle Cookies

Prepare 500 g FunCakes cookie mix according to package instructions. Wrap the cookie dough in cling film and refrigerate for at least one hour.

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

Knead the dough well after removing it from the fridge and roll it out on a floured surface to a thickness of about 2 to 3 mm. Use the round cutter for the moon shape. Cut out as many cookies as possible with the different cutters. Place the cookies on a baking tray lined with baking paper and bake in the preheated oven for 10 to 15 minutes until golden. Let them cool flat on the counter.

Prepare 900 g FunCakes royal icing mix according to package instructions. Divide it into 3 bowls. Thin the royal icing with a little water until it reaches a yogurt-like consistency. The 10 seconds rule applies here: when your royal icing flows off your spoon, it should form a smooth mirror in the bowl in 10 seconds. If the icing is too thick, it won't flow well; if too thin, it will run off your cookies.

Color 1 cup of diluted FunCakes royal icing with baby blue food coloring gel and a touch of black gel to get an antique blue and color 1 cup with peach and beige gels to get an antique pink.

Cover these bowls with a damp cloth for fifteen minutes to prevent drying and allow air bubbles to rise. After fifteen minutes, pop the air bubbles and put the icing into a piping bag fitted with adapter and nozzle No.003.

Fill the cookies with the thinned royal icing and use the needle tool to reach corners by making a rotating motion. Let dry in the open air for 24 hours or place the cookies in the oven at 50 °C for 1 to 2 hours. Air drying is preferable.

When the cookies are dry, draw eyes and mouths with the black edible pen. With some FunCakes edible glue, stick a gold and/or silver star here and there. Use FunCakes pink edible dust powder to give the cookies rosy cheeks with a soft brush.