• To make the cookie, mix the ingredients by hand or with an electric mixer in a large bowl stopping as soon as the dough is combined and smooth.
• Refrigerate for 30 minutes to firm up.
• Line a large baking oven tray with baking paper and heat the oven to 175°C (fan)
• Sprinkle your worktop with a little flour and roll the dough into a flat thick circle ½ cm thick.
• Take one paper triangle (see introduction) and cut out the first triangle. Repeat to make a second triangle. If you have any dough scraps you may want to roll and use a small cookie cutter to create a smaller star or menorah-shaped cookie for the centre.
• Bake for 15-20 minutes until the sides are golden.
• Cool on the baking sheet then move to a wire rack.
• While the cookie is cooling, roll the fondant icing to ¼ - ½ mm thick and cut out two triangles using the second paper triangle.
• To make the icing: mix the icing sugar with a few drops of water and of food colouring until you obtain a spreadable but not too runny icing. Add more water very gradually if it’s too firm.
• Place your first triangle biscuit into a large plate or board
• Spread a little icing on the corners of the biscuit and place the first fondant triangle on top.
• Repeat with the second one then place that cookie on top to make a Star of David.
• Fill a piping bag with icing and pipe a blue link around the edges of the star. Top with the blue lace sweets or sour sticks.
• If decorating your mini biscuit spread it with icing and when set, decorate using the pens.

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