Ingredients
Royal icing
Method
1.Preheat oven to 180°C (160°C fan-forced). Grease oven trays and line with baking paper.
2.In a small bowl, beat butter, extract, sugar and egg yolk with an electric mixer until light and fluffy. Stir in sifted flours, tea and hazelnut meal.
3.On a lightly-floured surface, knead dough until smooth. Roll dough between sheets of baking paper until 5mm thick.
4.Using a 8.5cm teacup cutter, cut out 14 shapes from dough. Place about 3cm apart on oven trays. Bake about 15 minutes. Cool on trays.
5.To make fondant icing, stir fondant in small heatproof bowl over small saucepan of simmering water until smooth. Stir in egg white and juice. Divide among three bowls; tint yellow, blue and green with food colouring. Using a metal spatula dipped in hot water, spread icing quickly over cookies.
6.To make royal icing, sift icing sugar through fine sieve. Beat egg white until foamy in small bowl with electric mixer; beat in icing sugar a tablespoon at a time. Cover surface tightly with plastic wrap.
7.Decorate cookies with royal icing.
