Sugar Cookies with Fondant | Good Omens
Vanilla flavoured sugar cookies decorated with painted red and white fondant icing, celebrating Good Omens.
Ingredients
Sugar cookies with fondant biscuit dough:
- 115 g [4 oz] unsalted butter
- 100 g [½ cup] golden caster sugar
- 1 medium egg
- 1 tsp vanilla extract
- 180 g [1 cup + 2 tbsp] plain flour
- 1 tsp baking powder
- Pinch of sea salt
Decoration:
- 500 g 1 small pack red fondant icing
- 500 g 1 small pack or ready-rolled pack white fondant icing
- Black food colouring/paint
- Yellow or gold food colouring/paint
- Edible glitter optional
Instructions
- Prepare two baking trays by lining them with greaseproof paper/baking parchment.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the egg and the vanilla and beat in well.
- Sieve in the flour and baking powder. Add the salt and beat in until a dough has formed.
- If the mix seems more soft than dough-like, add more flour gradually, 1 tbsp at a time, until a firmer dough has formed.
- Tip out onto a clean and floured surface and bring together into a disc. Flour a rolling pin and use this to roll the dough out until around ½ cm in thickness.
- Using a standard sized round cookie cutter, cut out 24 biscuits and lay in rows of 4 (across) by 3 (down) on each tray. You will need to bring the dough together and roll back out again a couple of times to do this.
- If it is particularly warm weather, place the trays in the fridge while your oven heats up.
- Preheat your oven to 180°C [350°F] or 160°C fan.
- Once up to temperature, place your trays on the middle shelves and bake for 8 – 10 minutes, until golden. They will continue to bake on the tray so don’t be tempted to bake for longer!
- Once baked, leave to cool on the trays completely.
- While your cookies are cooling, begin preparing your decorations.
- If needed, roll out your white fondant on a clean surface lightly dusted with icing [confectioners] sugar, to around ½ cm in thickness.
- Using a round cookie cutter that is the size down from the one you used to cut the biscuits, cut 24 rounds out of the fondant. You may need to bring the fondant together and roll it back out again a few times.
- Either using edible glue or a dab of water applied around the edges of the fondant, secure the fondant icing discs over half of the biscuits. This isn’t necessarily needed, it just makes sure that the fondant doesn’t immediately fall off when you bite into one!
- Repeat with the red fondant and cover the other half of the biscuits.
- Using a couple of small paint brushes, paint on your desired designs in the black and yellow/gold food colourings/paints.
- Finish by spraying over some edible glitter if desired.
Notes
These heavenly light and buttery sugar cookies with fondant will last for 4+ days in an airtight container, but will soften a little over time. You can make the dough a day ahead and keep it in the fridge, tightly wrapped in clingfilm/beeswax paper. The dough can be frozen for up to 3 months. Enjoy!