Easter chick cookies

1. Pre-heat the oven to 180°c and line two baking sheets with baking paper.
2. Once you’ve mixed the cookies according to the box instructions, roll the dough out between two sheets of clingwrap and refrigerate for 15-20 minutes until firm.
3. Remove from the fridge and remove the clingwrap.
4. Cut out 8-10 rounds using a circle cookie cutter of approximately 7-10cm
5. Place then on the prepared baking trays then place in the oven.
6. Allow the cookies to bake for 7-10 minutes until the cookies are just starting to turn golden brown around the edges.
7. Remove from the oven and allow to cool completely.
8. To make the icing, whisk together the icing sugar, egg white and lemon until you have thick, glossy icing. 
9. For the first stage, the icing needs to be thick enough to hold its shape but thin enough to be piped through a piping bag. 
10. Reserve ¼ of the icing and cover with cling wrap.
11. Colour the remaining icing with a few drops of the gel food colouring then put a quarter of the mixture in a piping bag fitted with a small, round nozzle.
12. Pipe a circle around the cookies to form a border (which you will fill with runnier icing).
13. Thin out the remaining icing slightly to make it easier to “flood” the inside of the border.
14. Using a spoon, flood the inside of the cookies so that the entire cookie is covered with yellow icing.
15. Place the iced cookies on a wire rack and allow to set completely.
16. Place the white icing which you reserved earlier in a small piping bag then pipe round shapes for the chick’s eyes. Allow the white icing to set.
17. Decorate the cookies by adding pupils to the eyes, beaks and feet using the black and red icing pens.
18. Allow to set before serving.

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