• 1 package (250g) Unsalted butter, at room temperature
• 1 ½ cup (275g) Icing sugar (powdered sugar)
• 1 Egg
• 1 Egg yolk
• 2 tablespoons (18g) Vanilla extract
• 3 cups (450g) Cake flour (or all-purpose flour)
• ¾ cup (110g) Cornstarch
• 1 pinch Salt
For the Fondant (Sugar Paste)
• 4 ¼ cups (800g) Icing sugar (powdered sugar)
• 2 sachets (2X10g) Gelatin powder
• ¼ cup (65g) Rose water
• ½ cup (175g) Glucose syrup
• 2 sachets (10g) Vanilla powder
• Food coloring
For the topping
• 2-3 tablespoons Jam of your choice
METHOD
1. Place the butter and sugar in the mixer bowl and beat with the paddle attachment for 5 minutes until light and fluffy. Then, add the egg and the yolk. Add the vanilla extract. In a bowl, mix the flour, cornstarch, and salt. Lower the mixer speed and gradually add half of the flour mixture. When incorporated, scrape down the bowl and gently fold in the remaining flour mixture using a spatula. This will help make our cookies light and airy. Knead well. Cover your counter with plastic wrap and place the dough on top. Shape it into a rectangle (this will make it easier to roll out later) and wrap it tightly. Refrigerate for 1 hour.
2. Take the dough out of the refrigerator, dust your work surface and the dough with cornstarch, and roll out a large sheet about ½ cm thick. Cut out Halloween shapes using cookie cutters. Place the cookies on a baking sheet lined with non-stick parchment paper.
3. Leave about 1 cm of space between them. Place the baking sheet in the refrigerator for 10 minutes. Bake in a preheated oven at 180°C (350°F) for 15 minutes, depending on how large you cut the cookies.
For the Fondant (Sugar Paste):
1. Pour the rose water into a small saucepan and sprinkle the gelatin powder over it. Stir until dissolved and add the glucose. Boil the mixture over low heat, and as soon as it melts, remove the saucepan from the heat. Add the vanilla powder and stir quickly. Place the icing sugar in a bowl and carefully pour in the gelatin mixture. Stir initially with a wooden spoon and then with your hands until a soft dough forms. If necessary, add a little more icing sugar. If you want to color it, cut off a piece and add the coloring. Then, fold the dough over itself to distribute the color.
2. Dust your counter with a little cornstarch or powdered sugar and roll out the fondant to your desired size. Cut out Halloween shapes just like you did for the cookies. Spread a little jam on top of the cookies and place the fondant on top.
3. To store the fondant, fold it up well, cover it with plastic wrap, and keep it in the kitchen cupboard for one week or in the refrigerator for one month. If you store it in the refrigerator, let it come to room temperature before using it.
