food colouring paste, edible glitter and icing pens (optional)
15 long colourful ribbons
Heat oven to 200C/180C fan/gas 6.
Line 2 baking trays with baking parchment.
Melt the butter, sugar and syrup in a small
saucepan. Mix in the vanilla, remove from
the heat and leave to cool for 10 mins.
Sieve the flour and bicarbonate of soda
into a bowl. Pour in the melted butter
mixture and the egg, and stir together to
form a stiff-ish dough. Pop the dough in
the fridge for 10 mins to chill and firm up.
Roll the dough out on a floured surface
to 5mm thick, then stamp out 15 circles
using a 7.5cm round cookie cutter; you
may need to re-roll the trimmings to get
15 cookies. Make a hole at the top of
each circle with the end of a pencil.
Place on the baking trays and bake
for 12 mins until golden, swapping the
trays around halfway through. Cool on
a wire rack. Decorate the cookies (see
below), making sure the hole is at the
top of each one. Will keep for 3 days
in an airtight container.