John Myers
Ingredients for 1 servings:
- 500 g flour
- 200 g sugar
- 350 g butter, cold and diced
- 1 egg(s)
- 500 g fondant (black)
- 500 g fondant (skin-colored)
- 750 g fondant (white)
- Sugar pearls (silver)
- 3 tbsp powdered sugar
- 1 tbsp sugar
- 1 cookie cutter (heart shape)
- 1 embossing roll
- 1 small rolling pin
- 1 cookie cutter (flower shape)
- 1 knife or scalpel
- some water
Instructions
Working time approx. 1 minute; Rest time approx. 9 hours; Cooking/baking time approx. 1 minute; Total time approx. 9 hours 2 minutes
1. First, make the shortcrust pastry. Mix all the ingredients together either by hand or with a mixer. If using a mixer, quickly knead the dough with cold hands and divide it into two equal pieces. Then form them into balls, wrap them in cling film, and refrigerate for at least 1 hour. 2. After 1 hour, remove the dough from the refrigerator, knead it thoroughly, and then roll it out on a floured surface. Alternate between cutting out cookies using the heart-shaped cookie cutters. 3. Place the cut-out cookies on a baking sheet and let them rest in the refrigerator for 15-20 minutes. Then bake in a preheated oven at 180°C (top/bottom heat) for 10 minutes, until they turn a light brown color. I recommend leaving the cookies overnight to dry out. 4. For the decoration, first roll out the skin-colored fondant and cut it out using the same cutters that were used to cut the cookies out of the dough the day before. Then cut the hearts in half and stick them onto the cookie halves using sugar glue (mix powdered sugar and water). Do the same with the white fondant on the other cookie half. 5. Next, stick a few small silver sugar pearls onto the top of the skin-colored fondant at the décolletage to create a bride’s necklace. 6. For the wedding dress, roll out white fondant and then roll it over again with the embossing roller to create a beautiful pattern on the dress. This is also cut out and halved using the heart cutter. Now cut out these heart halves at the top of the heart using the heart cutter to make a round shape approx. 1-2 cm and stick them over the skin-colored fondant with a little water so that the bride’s necklace is still visible at the top. 7. For the groom’s suit, roll out black fondant, cut out the heart, cut it in half, and cut out a diagonal triangle towards the outside of the heart. The suit (the larger piece of the cut-out part) is then glued over the white fondant with water. From the black “triangle,” cut out the suit collar and glue it to the side of the suit. For the tie, cut out small black triangles and stick them right at the top of the neckline, parallel to the bride’s necklace. 8. If you like, you could also cut out small flowers, which can then be decorated in the middle with a small silver sugar pearl. I then glued these right in the middle where the wedding dress meets the suit. 9. Finally, use a cookie cutter to cut out the names of the bride and groom. 10. Ideally, the cookies should dry overnight and not be packaged in flat bags and tied with ribbon until the next day. And your guest gift is ready.
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