little cold water (enough to make a thick icing sugar paste)
edible glitter/shimmer powder
sprinkles
Instructions
Take a food processor, and in it place the butter and icing sugar and whiz until the mixture is creamy and soft
add the egg and vanilla and beat again for a minute until smooth
add the flour and salt and blitz again until the mixture leaves the sides and becomes a dough
remove the dough, shape into a ball and place inside a plastic food bag or some cling film and chill in the fridge for at least 2 hours
Once you are ready to use your dough, pre heat the oven to 180oC / 160oC (fan) and grease and line a large baking with parchment paper
remove the dough from the fridge , and dust a clean work surface with icing sugar
roll out the dough and then either use a fish shaped cookie cutter, or (and this is what I did) use a lid to a coffee storage jar to cut out round shoes. I then sued a heart shaped cookie cutter, and just cut out the top part to make the tail.
Place onto the lined tray, and make sure the tail is attached to the bottom of the circle
bake in the oven for about 10 minutes
leave to cool and then carefully transfer to a wired rack
once cold, make your icing and then cover each fish with some icing and then stick on a meringue and 2 jazzies as per my photos. Then add some shimmer and sprinkles and a chocolate button for an eye.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2017/09/angel-fish-cookie.html