1. Mix together the softened butter & caster sugar. At this stage add any flavouring. Then add small amounts of Gooseberry ProGel, mixing this until even in colour. Add the flour until combined and forms a dough. Finally add the pistachios and dried cranberries until they are mixed in evenly. Leave some of the pistachios and cranberries to one side for later. Wrap into cling film and place into the fridge to chill.

2. Dust your work surface with a sprinkling of flour before rolling out your cookie dough. Move the dough around after each roll to avoid it sticking. Add more flour if needed.


3. Using both sizes of the circle cutters, the larger one for the main shapes and the smaller cutter to cut the centre out. Place all shapes onto a lined baking tray.

4. Using the extra pistachios and cranberries left to one side earlier, arrange them onto your cookies and press down slightly. Leave a slight gap at the top to place a bow onto later. Place into a preheated oven, and bake for 15-20 minutes.

5. Using a small amount of Flowerpaste coloured with Red ProGel, press into a bow mould and flip out your shape. Into a pallet tray pour a small amount of rejuvenator spirit and a small amount of Metallic Ruby Red Shimmer Dust, and mix to create a paint. Using a paint brush, paint onto each bow and leave to dry. Secure this onto the top half of your wreath cookie using two small dots of royal icing. Press down slightly to secure the bow.

6. To finish, spray each cookie with Golden Belle Sparkle Dust & a generous sprinkling of Gold Star Confetti. Adding luxury and glamour to your festive bakes.