Ginger Cookies: Mix the butter and sugar together for 4-5 minutes on a medium speed or until the mixture is glossy, light and creamy.
Add the whole egg into the butter cream and mix for a further 3-4 minutes on a medium speed.
Once well combinded, add the wheat flour, baking powder and baking soda. Mix for a final 2-3 minutes on a medium speed or until there is no dry flour left in the bowl.
Roll out the dough to a thickness of 4 mm.
Using a cookie cutter cut out your cookies.
Bake at 170°c for 12-15 minutes.
Once baked, set aside and allow to cool.
Decoration: Mix the fondant, corn flour and shortening, with a spatula, until well combinded.
Roll out the mix to a thickness of 0.5 cm.
Mould fondant according to your own design and decorate your cookies.
