You will need:
Large heart cutter (4″ approx)
Sugarpaste; flesh, green, red
Gold dragees (balls!)
(Equipment links to Amazon)
Round off the sharp edge with the knife
Cut out all the cookies you need, and they should be starting to soften off a little.
Gently insert a lolly stick into the cookie, through the bottom of the face.
Bob the tray back in the fridge for 10 minutes to firm up again.
Leave them to cool fully on the tray as they’ll be soft when they come out of the oven.
Once they’re fully cooled it’s on with the decorating!
For the face cut out a circle of flesh coloured paste.
Brush the surface of the cookie with a little water and position the circle in place.
For the hat you’ll need some green, cut out a piece using the pointy part of the heart cutter.
Split in in half with a sharp knife. Now using a round cutter, cut away the base of his hat.
And then into position.
For the hat trim, cut out a large circle and cut away the centre using a smaller circle.
With the knife, cut into the loop and gently ease it out into a strip.
Using the pointed part of the heart cutter create the spikes of the hat trim.
And fit it over where the face meets the hat.
Add a tiny dot of water to each indent and gently press in a gold dragee.
Using the wrong end of piping nozzle imprint a cheeky Elf smile.
Stick on a ball of flesh sugarpaste for his nose.
Two eyes with the black edible pen (the pen’s not edible of course, just the ink!)
Stick them in place and Santa’s little helper is good to go – he just needs a full team!
These are off to the school Christmas Fair.
Ruth Clemens, Baker Extraordinaire