Bunting Cookies

Bunting Cookies

Prep time 1 hour, plus cooling time

Bake time 10 mins 

Makes 20


Tala Dusty Pink Stoneware Mixing Bowl 

Tala Silicone Spatula

Tala Performance Paring Knife 

Tala Performance Large Baking Tray 

Tala Open Tip Icing Set 


200g plain flour 

60g icing sugar 

130g unsalted butter, at room temperature 

1 large egg

1 teaspoon vanilla extract 


To finish:

Ready to roll royal icing 

Food colouring of your choice

50g icing sugar 

1 tbsp water



  1. In a large mixing bowl beat together the butter and sugar until fluffy. 
  2. Beat in the egg and the vanilla.
  3. Fold in the flour and mix until you make a smooth dough.
  4. Wrap the dough in clingfilm and refrigerate for at least 30 mins.
  5. Roll out the cookie dough on a lightly floured surface to 0.7 mm thick.
  6. Using a sharp knife cut out about 20 triangles, 7 cm tall and 3.5 cm wide.
  7. Place the cookies onto 2 large baking trays, lined with greaseproof baking paper, leaving some space between them.
  8. Bake in a preheated oven to 200°C/180°C fan/gas 6 for about 10 mins.
  9. Transfer to a wire rack and leave to cool down completely.
  10. Add the food colouring of your choice to the ready to roll royal icing and roll it out to 0.3-0.4 mm thick. Cut out triangles 6.5 cm tall and 3 cm wide. Brush the cookies with some water then place the fondant onto them.
  11. Mix together the icing sugar and water. Add some more water if too thick or some more icing sugar if too thin. Transfer to a piping bag. Cut off the very end of the icing bag tip then pipe some stripes over the cookies.
  12. Let dry completely before serving.
  13. Enjoy! 

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