3 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
227 grams unsalted butter, room temperature
1 cup granulated white sugar
2 large eggs
2 teaspoons vanilla essence
Beat the butter and sugar until light and fluffy. In a separate bowl mix the flour, salt, and baking soda.
Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough. Divide the dough in half and wrap each half in cling wrap, chill in the fridge for an hour.
On a lightly floured surface, roll out the dough to a ¼ inch thickness.
Bake cookies for 8-10 minutes at 180°.
2 large egg whites
2 teaspoons lemon juice
3 cups icing sugar, sifted
Beat the egg whites and lemon juice in an electric mixer. Add the sifted icing sugar and beat until smooth. To get the right consistency, add more icing sugar or water. Add gel colouring. Use immediately or put in an airtight container as the icing will harden when exposed to air.
Ice cookies using an outline and flood technique (check out
http://www.sweetsugarbelle.com/blog/2011/07/outlining-and-filling-cookies-with-royal-icing/for a great tutorial)
Add m&ms to complete the bricks