Dia de los Muertos cookies
100g of butter 90g of caster sugar 1 egg, lightly beaten 1 tbs of lemon juice and the zest of 1 1 tsp of vanilla essence 250g of plain flour ½ tsp of baking powder, sieved Icing 7g of egg white powder 40mls of warm water 250g of icing sugar ½ tbs of lemon juice a selection of colours Preheat your oven to 180 degrees and line a baking tray with parchment.
Cream the butter and sugar until the mixture is light and fluffy and pale in colour. Slowly add in half of the egg, lemon juice, zest and vanilla.
Sieve the flour and baking powder together and add the flour mixture a third at a time until a smooth dough is formed, wrap it in cling film or parchment and leave in the fridge for an hour.
Roll the dough out into 3-4 mm in thickness. Cut with a large skull cutter. Brush the cookies with the remaining egg.
Bake for 7 minutes. Allow to cool for a few minutes on the tray then transfer to a wire rack to cool completely.
To make the icing whisk the egg white powder with the warm water and slowly add the icing sugar until a smooth paste is formed. Add the lemon juice and stir it in. Keep half the icing white and add colours to the rest. Fill a selection of piping bags which have small nozzles so that you can pipe thin lines.
Pipe a white line around the edge of the cooled cookies. With a brush fill the interior with the same white icing so you have a neat flat white surface. Allow it to harden. Decorate the skulls by piping the different colours in Dia de los Muertos patterns. Allow the icing to set in a warm place.