Method

Cookies

Preheat the oven to 160 °C and line a baking tray with baking paper.

Beat the butter, icing sugar and egg yolks until thick and creamy, then add the vanilla, ground rainbow pepper and flour. Beat until the mixture forms a dough.

Wrap the dough in cling wrap and refrigerate for at least one hour.

Roll the dough out on a lightly floured surface and

cut out shapes using cookie cutters (tip: dust the cookie cutters with flour to help release the dough).

Place the cookies onto the lined tray and bake for 10 -12 minutes until golden brown.

If they spread slightly and lose their shape, just re-cut them as they come out of the oven when they are still warm.

Decor

Melt the white chocolate in a microwave (tip: set the microwave to defrost – this will melt the chocolate more slowly and will prevent burning).

Place the cookies onto a sheet of baking paper, drizzle with the chocolate and allow to set.

Refrigerate for 1 hour.

Store in an airtight container.