Bride and groom cookies

To make the sugar cookies:

In the electric mixer with paddle attachment, cream the butter, sugar and any flavouring until well mixed and just becoming creamy in texture. Dont overwork, or the cookies will spread during baking.

Beat in the egg until well combined. Sieve in the flour and mix on low speed until a dough forms. Gather it into a ball, wrap it in cling film and chill it for at least 1 hour.

Place the dough on a floured surface and knead it briefly. Using two 5mm (¼-inch) guide sticks, roll it out to an even thickness.

Use cookie cutters to cut out the desired shapes and, using a palette knife, lay these on a baking tray lined with greaseproof paper. Chill again for about 30 mins and preheat the oven to 180°C (gas mark 4).

Bake for 6-10 mins, depending on size, until golden brown at the edges. Leave to cool on a wire rack. Wrapped in foil or clingfilm, they will keep well in a cool dry place for up to a month.