Bumblebee cookies recipe

1. 1

   Line two baking trays with baking parchment.

2. 2

   Using an electric whisk or freestanding mixer, cream together the butter and sugar until light and fluffy (about two minutes).

3. 3

   Be careful not to over beat at this stage or the cookies may spread during baking.

4. 4

   Beat in the egg and vanilla extract.

5. 5

   Sift in the flour and beat with a wooden spoon until the dough just comes together.

6. 6

   Tip the dough onto a floured work surface and bring together into a ball, handling it as little as possible at this stage.

7. 7

   Wrap in cling film (plastic wrap) and refrigerate for an hour.

8. 8

   Roll the dough out evenly on a floured surface to approximately 4mm (1/8in) thick.

9. 9

   Cut shapes using cookie cutters and place them on the lined baking trays.

10. 10

    Gather up and re-roll the trimmings until all the dough is used up.

11. 11

    Refrigerate again for an hour.

12. 12

    Halfway through the chilling time, preheat the oven to 180C (350F / Gas 4).

13. 13

    Bake the cookies for 8-12 minutes (depending on size) until lightly golden.

14. 14

    Transfer to a wire rack and allow to cool completely before decorating.

15. 15

    Roll out the yellow and black sugarpastes to a 2mm (1/16in) thickness and cut out twelve 6cm (23/8in) circles in each colour.

16. 16

    Moisten the underside of each yellow circle with a dab of water and stick one on each cookie.

17. 17

    Cut each black circle into four equal parts, discarding one of the middle strips.

18. 18

    Stick the two curved strips to the top and bottom of the cookie and the straight strip across the centre using a barely damp paintbrush.

19. 19

    For each bumblebee, roll two small balls of white sugarpaste for eyes and two tiny black balls for pupils.

20. 20

    Cut small lengths of red liquorice for the mouths and attach features to each bumblebee, securing with edible glue.

* Per serving · 4 servings · Values may vary.