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1
Line two baking trays with baking parchment.
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2
Using an electric whisk or freestanding mixer, cream together the butter and sugar until light and fluffy (about two minutes).
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3
Be careful not to over beat at this stage or the cookies may spread during baking.
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4
Beat in the egg and vanilla extract.
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5
Sift in the flour and beat with a wooden spoon until the dough just comes together.
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6
Tip the dough onto a floured work surface and bring together into a ball, handling it as little as possible at this stage.
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7
Wrap in cling film (plastic wrap) and refrigerate for an hour.
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8
Roll the dough out evenly on a floured surface to approximately 4mm (1/8in) thick.
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9
Cut shapes using cookie cutters and place them on the lined baking trays.
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10
Gather up and re-roll the trimmings until all the dough is used up.
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11
Refrigerate again for an hour.
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12
Halfway through the chilling time, preheat the oven to 180C (350F / Gas 4).
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13
Bake the cookies for 8-12 minutes (depending on size) until lightly golden.
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14
Transfer to a wire rack and allow to cool completely before decorating.
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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.
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16
Moisten the underside of each yellow circle with a dab of water and stick one on each cookie.
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17
Cut each black circle into four equal parts, discarding one of the middle strips.
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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.
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19
For each bumblebee, roll two small balls of white sugarpaste for eyes and two tiny black balls for pupils.
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20
Cut small lengths of red liquorice for the mouths and attach features to each bumblebee, securing with edible glue.
