Instructions

Basic Sugar Cookies

1. Cream together the butter, sugar. Beat until just becoming creamy in texture. Beat in the egg until well combined, make sure to scrape down the sides of the bowl.
2. Add the sifted flour,cinnamon and nutmeg and mix on low until a non sticky dough forms. Knead into a ball and divide into 2 or 3 pieces. Roll out each portion between parchment paper to a thickness of about 5mm/1/5 inch (0.2 inch). Refrigerate for a minimum of 30mins.
3. Once chilled, peel off parchment and place dough on a lightly floured surface. Cut out shapes with cookie cutters or a sharp knife. Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour. Tip: It’s very important you chill them again otherwise they’ll spread while baking. Re-roll scraps and follow the above process until all scraps are used up.
4. Preheat oven to 180°C (160°C Fan Assisted) / 350°F / Gas Mark 4. Bake until golden around the edges, about 8-15mins depending on the size of the cookies. Tip: Rotate baking sheets half way through baking if your oven bakes unevenly.
5. Leave to cool on cooling racks. Once completely cooled, decorate as desired. Tip: If wrapped in tinfoil/cling wrap or kept in airtight containers in a cool place, un-decorated cookies can last up to a month.

Basic Royal Icing

1. In an electric mixer, beat the egg whites until soft peaks form. Gradually add the sugar ½ cup at a time and scrape down the bowl between additions. 
2. Add the lemon juice and beat on medium high speed until stiff peaks form and the icing is shiny. Use immediately or store in the refrigerator for up to five days.