Goldfish Cookies
Makes approximately 20-25 cookies (depending on size of cookie cutter)
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85 g/3ozs butter, softened
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140g/5ozs white caster superfine sugar
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1 egg
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1 teaspoon vanilla
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180g/6ozs all-purpose flour
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2 tablespoons jam (smooth jam preferred)
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250g packet orange fondant
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small amount of yellow fondant
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small amount of chocolate fondant
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small amount of white fondant
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fish shaped cookie cutter
You will also need a straw chopped in half and a butter knife
Step 1 - In the bowl of an electric mixer, cream together butter and sugar until smooth. Beat in egg and vanilla. Stir in the flour. Cover, and chill dough for at least one hour (or overnight).
Step 2 - Preheat oven to 400 degrees F (200 degrees C). Roll out dough between two sheets of greaseproof paper 1/4 to 1/2 inch thick. Cut into shapes with a fish shaped cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. Bake for 5 to 8 minutes in preheated oven. Cool completely.
Step 3 - Lightly brush the tops of the cookies with jam. Roll out the orange fondant using greaseproof paper or cornflour to prevent it from sticking. Brush tops of cookies with jam. Cut out fish pattern using fish shaped cutter and then place on top of the cookie. Using a butter knife, draw patterns in the tail and the fins. Using the side of a straw, draw scales on fish.
Step 4 - Make fish eyes using the straw. Punch a hole with a straw and poke a skewer through it to eject the little piece. Using the straw again punch out a small ball in the yellow fondant and then place on top of the hole and then poke the skewer through to put it into the place. Roll a tiny ball of chocolate fondant and place on top of the yellow eye.
Step 5 - Roll white fondant balls in various sizes for air bubbles.