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1
Preheat the oven to 350u00b0F. Grease 4 baking pans and line with parchment paper.
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2
Process the flour, butter and brown sugar in a food processor until the mixture resembles breadcrumbs. Add the egg, syrup and vanilla and process until the mixture comes together. Turn the dough onto a lightly floured surface and knead until smooth. Shape into a disc. Wrap in plastic wrap and refrigerate for 1 hour.
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3
Draw a 3 x 4 3/4 x 4 3/4-inch triangle onto a piece of cardboard and cut out the template.
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4
Roll the dough between two sheets of parchment paper to 1/4-inch thickness. Using the template, cut out the triangles, re-rolling dough scraps until all the dough is used. (If the dough becomes soft, refrigerate for 10 mins to firm up). Place on the prepared baking pans and refrigerate for 5 mins or until firm. Make 2 small holes in the top of each triangle, not too close to the edge, using a skewer.
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5
Bake for 12 mins or until golden. Immediately pierce each hole again while the cookies are hot and still soft. Cool on the pans.
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6
Divide the fondant equally into 3 portions and cover with plastic wrap. Knead the food color into one portion of fondant on a surface lightly dusted with cornstarch. Roll the fondant to 1/8 inch-thickness on a cornstarch-dusted surface. Cut into 1/3-inch strips and cover with plastic wrap. Repeat with a second portion of fondant, tinting a different color. Leave one portion of the fondant white.
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7
Brush the backs of the fondant strips with a little water and stick onto the cookies, making holes in the fondant to match the holes in the cookies. Trim the fondant around the cookie line into triangle shapes. Using a 1/3 or 3/4-inch round cutter, cut circles from the fondants. Brush the circles with a little water and stick onto the cookies. Let stand until dry. Thread ribbon through the hole to hang the bunting.
