Ingredients
Cookies
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230g unsalted butter, softened
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1 cup (220g) caster sugar
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2 large eggs
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2 tsp Queen Organic Vanilla Extract
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3 cups (450g) plain flour
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2/3 cup (100g) corn flour
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1 tsp salt
Buttercream
Method - Cookies
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1
In a stand mixer fitted with the paddle attachment, cream butter, sugar and Vanilla until light and fluffy. Add eggs and mix to combine.
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2
Sift flours and salt together and add to butter mixture, mixing to incorporate. Pour dough out onto a piece of cling wrap and flatten into a disk. Chill for 1 hour.
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3
Preheat oven to 170°C (fan forced). Line two baking trays with baking paper.
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4
Roll dough between 2 pieces of baking paper to 1cm thick. Cut cookies into shape using a heart and/or round shaped cookie cutter. Transfer to baking paper. Bake for 12-15 minutes. Transfer to a wire rack to cool completely.
Method - Buttercream
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1
Prepare buttercream according to packet directions. Add Vanilla Bean Paste and mix to combine. Split buttercream into two bowls. Colour one with a few drops Rose Pink Food Colour and the other with a few drops of each Rose Pink and Yellow Food Colour to make a pastel orange.
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2
Spread onto cookies and sprinkle with Unicorn Confetti.
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