1.

Beat butter, sugar and salt together.  Add egg and vanilla and beat.  Add flour and mix to form a dough, kneading gently if required, divide mix into two. Take one half and roll between two sheets of baking paper to 3mm thick.  Cut out template and then place in a 160’C oven for 12 minutes.  Reinforce perforated shape.

1.

Beat butter, sugar, salt and golden syrup.  Next add the egg and yolk, beating to combine.  In a separate bowl sift together remaining ingredients and then add butter to mix. Lightly knead. Roll between sheets of baking paper, cut out shapes and bake 170’C for 10 – 15 mins

1.

Mix egg white with icing sugar to form a thick paste. Place in various bowls and colour as you wish.

2.

Assemble and decorate with the royal icing and cachous.