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1. Mix the dry ingredients in a bowl, add the butter, the cream cheese and the extracts and work the dough thoroughly.
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2. Divide the dough into three parts and use the food dye to colour them in different colours.
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(Be careful with the food dye. If you add too much you may end up with very strong colours.)
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3. Wrap the pieces in plastic foil and let them rest for an hour or for an entire night in the fridge.
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4. Roll the dough on a silicone strip (I sprinkled a bit of konjac flour onto it to make sure it doesn’t stick) and cut out the cookies.
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5. Line a sheet with parchment paper and carefully place the cookies into it. Preheat the oven to 170 °C /340 °F, and bake them for 10 minutes. Take a peek at the cookies every now and again because if they burn on the sides they won’t look so well.