1. Preheat oven to 170°C.
2. Beat Ingredients B (without egg & vanilla essence) until slightly pale.
3. Add egg, vanilla essence and mix well.
4. Add Ingredients A and mix until dough is formed. (Note: do not overmix)
5. Divide dough into 2 and chill in the fridge for at least ½ hour before using.
6. Take each dough piece out one at a time and use cookie cutter to cut to shape accordingly.
7. Bake at 170°C for 10 – 15 minutes.
8. Once baked, cool the cookies before decorating.

Decoration:

1. Beat egg white powder and icing sugar until well-combined to form royal icing. Depending on the consistency, add water if required.
2. Add your preferred gel colouring to the royal icing and decorate the cookies, as desired.
3. Add any sprinkles of your choice and leave at room temperature to dry.

This recipe is developed in collaboration with BELLS Baking Studio.