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the icing out with a spatula rather than squeezing it out of each bag.

9. Add a drop of water to each

bowl and whisk the icing until it is runny. The icing needs to be runny so that you can “flood” the centre of each cookie with icing. The dried outline will stop the icing from running over the edge.

10. Take another four sandwich

bags and snip off a small amount from the corners again, this time a little more than the last time.

11. Fill the bags with the

coloured icing again and carefully flood each cookie with icing in the same colour as the outline.

12. Allow the cookies to dry for about an hour.

64 | ukhandmade | Spring 2010

13.

In the meantime, return the

icing back to the bowls (for the last time!) and add about 1T of royal icing to the mixture.

14. Whisk until the mixture forms soft peaks again.

15. Cover each bowl with a damp

tea towel to stop the icing drying out while you are waiting for the cookies to dry.

16. For the final time, cut the

corners of the four remaining sandwich bags and fill them with the coloured icings.

17. Decorate your iced cookies

with stripes or spots in contrasting colours to the base icing colour.

NB. If you would like to reduce the amount of sandwich bags needed to 8 instead of 12, you will need 4 more bowls and will need to make up one batch of soft peak icing (to be used for the outlines, spots and stripes) and one batch of runny icing (to flood the centre of the cookies).

18. Leave your cookies to dry for

at least 8 hours. 19.

Tie ribbon through the holes

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