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Unicorn Cookie Cake Toppers To make the Unicorn Cookie Cake Toppers, you’ll need: parchment paper 1 batch of your favorite sugar cookie dough rolling pin 3-inch unicorn cookie cutter 4 1/2-inch wooden skewers cornstarch or powdered sugar for dusting work surface white fondant (about 6 oz. for 1 dozen cookies) pink fondant (or any color of your choice) knife or cutting tool piping gel small food safe paint brushes fondant smoother toothpick edible gold luster dust vodka or lemon extract edible marker Preheat oven according to your recipe. Line a large cookie sheet with parchment paper. Roll cookie dough to 1/4-inch thick and cut out unicorns with cookie cutter. Place on prepared baking sheet, about 1-inch apart. Insert skewers about 1-inch into the unbaked cookies. (I like to insert the blunt end of the skewer into the cookie. This way the pointed end can be used to poke the cookie topper into the cake later.) Bake according to your recipe. Let cool completely before decorating. Roll ou...

Parmigiano Reggiano Biscuits These biscuits made with the King of cheeses are so light and crisp, make lots because they are extremely moreish! Make the dough in advance and bake when required. They are perfect for unexpected guests over the festive season – simplicity at its best! Makes 60 Prep time: 10 minutes (plus 1 hour chilling time)  Cooking time: 10-15 minutes Ingredients 125 g unsalted butter, cubed & softened 70 g Parmigiano Reggiano*, grated 50 g mature cheddar, grated 150 g plain flour ¼ tsp smoked paprika Method In a food processor place all the ingredients and blend together, add 1-2 tbsp cold water and blend further until you have a dough. Lay a sheet of cling film on a work surface and spoon half the mixture down the centre to form a log, about 3cm wide. Firmly roll up. Repeat this with the remaining mixture until you have 2 logs, now place in the refrigerator for an hour until chilled and firm. Preheat the oven to 180°C/160°C Fan/Gas mark 4. Remove the log ...