For Cookies:

Preheat the oven to 180°/160°C (fan).

1. Beat the sugar, butter and vanilla together until combined then add the egg and beat in..

2. Mix the spices into the flour, then add the flour to the bowl. Beat slowly until just combined, then tip out onto the surface and bring together into a ball.

3. Roll out the now dough to an even thickness of approximately 5mm.

4. Using a rectangle shaped cookie cutter (or card template) and pizza wheel, cut out the coolies and place them onto a baking tray lined with greaseproof paper, leaving a couple centimetres between each cookie.

5. Bake for 12-15 minutes, until the cookies turn a darker golden brown and are firm to touch. Leave to cool on their trays for 5 minutes, before transferring to a wire rack to cool completely.

For Decorations:

1. For the base - using Squires Kitchen White Sugarpaste. Colour the white sugarpaste using caramel, chestnut, red ProGel colours mixed together to get the perfect gingerbread tone.

2. Candy-Cane Border - Roll thin ropes of red and white fondant and twist them gently together to create the candy-cane swirl.

Trim to the lengths of each cookie side and then attach to the board of the cookies using Click and Twist Edible Glue brush.

3. Creating the Stamps – Cut out small stamp size fondant shapes. Time to get creative, using our Cake Art Paints or Cake Art pens on the dried fondant stamps add some festive patterns/simple drawings (ideas, stars, snowman, festive holly, Christmas tree).

Using Click and Twist Edible Glue brush add the stamps to the top right corner of your cookies.

4. Draw the Kawaii Face - Use an Edible Cake Art Pen add two round eyes and small curved smile. Using Red Shimmer Dust brush small circles for the rosy cheeks.

5. Add that extra festive magic with Sparkle Dust

Also use other edible pens, glitters and paints you can add as much detail as you like.

Make your cookies personalised with names and messages with the Cake Art Pens to mimic writing on an envelope, perfect as edible table cards.