Watercolour Christmas Tree Cookies

Process butter, caster sugar and flour until mixture resembles fine crumbs. Add egg and vanilla, then process until mixture just comes together. Turn dough out onto a lightly floured surface and knead gently until smooth. Divide into 2 portions and shape into 2 discs. Wrap in baking paper and chill for 30 minutes.

Preheat oven to 170°C/150°C fan-forced. Line 2 large baking trays with baking paper. Roll 1 dough portion between 2 sheets of baking paper until 5mm thick. Using an 8cm-long tree-shaped cookie cutter, cut shapes from dough, re-rolling and cutting scraps. Place cookies on trays, 2cm apart, and freeze for 10 minutes or until firm. Bake, 2 trays at a time, for 10-12 minutes or until cookies are just firm to touch, but not browned. Transfer to a wire rack to cool. Repeat with remaining dough.

Divide fondant in half and knead each portion until smooth. Roll 1 portion out at a time until 5mm thick. Using the cutter, cut shapes from fondant, re-rolling and cutting scraps. Brush cookies with a little water, then arrange fondant on top. Stand overnight for fondant to dry out. Using food colour and a clean paint brush, decorate fondant. (See tip.) Stand for 4 hours or until dry. Serve.