Bonfire Cookies

Ingredients:

Cookie

• 2.5 cups premium flour, plus extra for work
• 1/4 tsp baking powder
• 1/4 teaspoon fine salt
• 3/4 cup superfine sugar
• 220 g butter, cut into small pieces, at room temperature
• 1 large egg, lightly beaten
• 1 tsp vanilla extract

Royal icing

• 450 g of powdered sugar
• 2 tbsp. dry egg white
• Green gel food coloring

Decor

• Coarsely chopped almonds or chocolate-covered peanuts, or cereal balls like Maltesers (to represent the ground)
• 54 chocolate toffees, such as Tootsie Rolls
• 10 red gummy bears, cut into small pieces
• 10 yellow gummy bears, cut into small pieces
• 10 orange gummy bears, cut into small pieces
• 10 pink gummy bears, cut into small pieces
• 54 pcs. mini marshmallow
• 54 sticks of salted straws

Preparation:

1. CookieIn a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the sugar and butter with a mixer on medium speed until light and fluffy, about 5 minutes. Add the egg, then the vanilla.
   
   Add the flour mixture and mix on medium-low speed. Divide the dough in half, form into 2 disks about 0.5 cm thick, and wrap in plastic wrap. Refrigerate until firm, about 1 hour.
2. Adjust oven racks to the top and bottom racks and preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Let the dough rest at room temperature for a few minutes to make it easier to roll out.
3. Roll out 1 disk of dough at a time on a floured work surface to a thickness of about 0.5 cm. Cut out circles of dough 9 cm in diameter and place them on the prepared baking sheets, about 2.5 cm apart.
4. Bake the cookies, rotating the baking sheets halfway through, until golden brown on the bottom, 10 to 12 minutes. Cool the cookies on the baking sheets until slightly firm, then transfer them to a wire rack and cool completely.
5. Royal icingIn a large bowl, combine the powdered sugar and dry egg whites. Add 5 tablespoons of water and beat with a mixer on medium-high speed until soft, glossy peaks form, adding 1-2 tablespoons of water if necessary to make the glaze thick but spreadable. Add food coloring, a few drops at a time, to create a rich green color (for the grass).
6. DecoratingSpread icing over the cookies, almost to the edges. Sprinkle chopped chocolate-covered nuts almost to the edges of the grass to resemble dirt. Arrange 3 chocolate toffee candies in a triangle to resemble logs in a fire. Place pieces of gummy bears in the center, simulating a fire with smoldering embers. Thread a mini marshmallow onto one end of each straw and push them into the icing to form a tripod, meeting at the top center. Let the icing set for 1 hour.
7. Just before serving, light the marshmallows over the "campfire" and blow them out when they are toasted to your liking.
   
   
   Note
   
   When we measure out flour, we spoon it into a measuring cup and pour off the excess (if we scoop flour directly from the bag with a glass, it will compact and the baked goods will turn out dry).
   
   Leftover royal icing can be stored tightly sealed in the refrigerator for up to 2 weeks. Stir thoroughly before using..