Wendy's Kitchen Table

INGREDIENTS ( Makes 24)
1 cup plain flour
1/3 cup caster sugar
75g butter, chilled
1 egg yolk
1 tablespoon milk
½ teaspoon vanilla bean paste

DECORATING
24 Vanilla and raspberry marshmallows
160g packet rainbow sour straps, cut into strips
24 store bought white sugar flowers
Small packet white ready to roll fondant icing
2 tbsp white icing /frosting to stick decorations

METHOD
Place flour, sugar, and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add yolk, milk and vanilla. Process until mixture just comes together. Turn out dough onto a lightly floured surface. Gently knead until mixture is smooth. Divide mixture in half. Shape into 2 discs. Wrap in plastic wrap. Refrigerate for 20 minutes.

Preheat oven to 170˚C or 150˚C fan-forced. Line 2 large baking trays with baking paper. Roll out 1 disc between 2 sheets of baking paper until 5mm thick. Using a 6cm fluted cookie cutter, cut rounds from dough, re-rolling and cutting dough scraps. Place, 2cm apart, on prepared tray. Bake for 10-12 minutes or until light and golden. Transfer to a wire rack to cool. Repeat with remaining dough disc and tray.

TO ASSEMBLE
Cut 5mm from the base of each marshmallow. Place a little bit of icing onto cut side of marshmallow and place down in the centre of the biscuit to create a hat shape. Press to secure. Then roll out the white fondant icing to 5mm thick and cut a 6cm round. Dab one side of the round with water and stick down over marshmallow. Press down and smooth out until you get a nice finish. Place a sour strap around the marshmallow to create a ribbon and secure with a little bit of icing. Use a little icing to attach a sugar flower at the join.