MARBLED FONDANT COOKIES

Instructions

Step 1 - Use round cookie cutter to make five cookies - we used Roberts No Spread Biscuit Mix

Step 2 - Roll fondant into two sausages and colour one with a few drops of gel paste.

Step 3 - Roll both sausages together until a desired marble texture is achieved.

Step 4 - Roll out fondant on fondant mat until 4mm thick, then use the same size cutter as the cookies to cut out five round disks of fondant.

Step 5 - Brush edible glue over the surface of cookies and stick the marbled fondant disk on top.

Step 6 - Decorate with gold leaf flakes, using a tiny amount of edible glue if necessary.

Tip - These can be made up to two weeks ahead and stored in a cookie box or airtight container.