Ingredients
185 g butter
1 cup castor sugar
1 1/2 tsp vanilla extract
2 1/2 cup flour
1 egg
1 egg yolk
Method
Preheat the oven to 180 c.
In a food processor mix the butter, sugar and vanilla until smooth
Add the flour, egg and egg yolk and process until the mixture forms a soft dough
Take the dough out of the processor and knead slightly bringing it together in ball and wrap it in cling film and place in the fridge for 30 minutes.
Roll the dough out on a lightly floured surface or between 2 sheets of baking paper until about ½ cm / 5mm thick
You can use a little mermaid tail cutter place a ring on the dough and cut the rounds and then lightly imprint the tail onto the dough as shown in the photo.
Place the dough on a baking sheet that has been lined with baking paper or a silicone mat
Bake for 10 – 12 minutes until golden brown.
Remove the biscuits carefully from the baking tray and place them on a wire rack to cool, if not they tend to overcook and turn brown.
ready for fridge chilled dough circles cut out from dough
cookies kept to cool
I rolled out different colours of fondant and cut out the tail with a cookie cutter. (the same cookie cutter which I got the impression on the dough for the tail.
When biscuits were cool I placed a fondant tail on each indent and coloured the outer circle with melted chocolate with a paintbrush. Place in air tight tins till needed.
A week later they were still Yummy!!
small tails cut out with fondant
Tails placed on cookies and outer circle painted with melted chocolate with a paintbrush
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