83ml Flora Gold 41ml castor sugar 1ml vanilla essence 200ml cake flour For the Icing: 124ml icing sugar 0.5 egg white 1 drop lemon juice Gold balls

Preparation (for 10 portion) for



  1. Cream Flora Gold and castor sugar together until light and fluffy. Mix in flour and knead lightly. Place in the fridge for 10 – 15 minutes.
  2. Roll out on a floured board and cut into shapes using cookie cutters.
  3. Bake at 170°C for 10 – 15 minutes until pale golden in colour. Cool slightly before removing from the tray. When cold they are ready to decorate.
  4. Icing Preparation:
  5. Sift icing sugar. Beat egg lightly and then add icing sugar gradually, beating well, until the icing reaches piping consistency. Beat in lemon juice.
  6. Colour small quantities of icing according to personal taste. Spoon each colour of icing into a small plastic bag and snip off one corner to make a piping bag. Pipe onto cookies. Decorate with gold balls.

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