Vanilla Cookies with Royal Icing

Ensure your butter is softened. Take it out of the fridge ahead of time to reach room temperature.

In a large bowl, beat the softened butter and sugar with an electric mixer until the mixture is pale, light, and creamy.

Add the eggs and vanilla powder to the butter mixture and mix again until fully combined.

In a separate bowl, sift together the flour, baking powder, and a pinch of salt.

Gradually add the dry ingredients to the butter mixture, mixing until a smooth dough forms.

Turn the dough out onto a lightly floured work surface and knead briefly until smooth. If it feels too sticky, dust with a little extra flour.

Roll out the dough using a rolling pin, lightly dusted with flour to prevent sticking. Aim for a thickness of about 3-4 mm.

Cut out the biscuits using your favorite cookie cutters and place them on a baking tray lined with baking parchment.

Preheat your oven to 180°C (350°F) fan-assisted.

Bake the biscuits in the preheated oven for about 10 minutes, or until they are just set and lightly golden at the edges.

Allow the biscuits to cool completely on the baking tray before you even think about decorating them.

Lightly whisk the egg white in a clean bowl.

Gradually add the sifted powdered sugar to the egg white while continuously mixing.

Beat until you achieve a thick, smooth, and brilliant white icing. When you lift the mixer, the icing should hold soft peaks.

For decorating, you'll want two consistencies: a thicker one for piping outlines and a slightly looser, toothpaste-like consistency for filling in and drawing details.

If the icing becomes too thick, loosen it with a small amount of lemon juice (about 1 teaspoon). Be careful not to add too much, or it can become too runny.

Divide the icing into separate bowls and add food colouring if you desire vibrant designs.

Use the icing immediately or keep it covered with a damp cloth or plastic wrap to prevent it from drying out.