“Soetkoekies” with marshmallow fondant

Instructions

Sugar glue

Preheat the oven to 200 ° C . Spray 3 large baking trays with nonstick spray.

1 Sift the flour, cream of tartar, baking soda, salt and sugar.
2 Rub the butter cubes into the flour mixture. Pour in the brandy and eggs in and mix. Divide the stiff dough into 4 parts. Wrap in plastic wrap and leave for 20 minutes in the fridge.
3 Roll the dough (1 part at a time) on a clean, lightly floured work surface. Roll it 5 mm thick.
4 Bake for 10-15 minutes or until lightly browned.
5 Cut out the printed icing sugar pictures. Mix the egg whites and icing and paint each picture with a bit of sugar glue.

Marshmallow fondant

1 Place the marshmallows and water in a large heatproof bowl and melt in the microwave oven for 2½ minutes. Stir every 30 seconds.
2 Add the icing sugar and mix thoroughly. Spray a clean work surface and your hands with nonstick spray. Pour the mixture onto the work surface and knead until smooth. (If the fondant is too soft, add more icing sugar. Add water if too dry.) Wrap in plastic wrap and place in the refrigerator overnight.
3 Mix the egg white and sugar for the sugar glue.
4 Roll the fondant 5 mm thick on a clean work surface dusted with icing sugar.
5 Cut out the same shape as the cookie and paint both sides with sugar glue.
6 Glue the marshmallow fondant between two cookies.
7 Leave to dry out and pack in an airtight container.