Green's Fairy Wand Cookie Kit

To Start

1. PREHEAT oven to 180°C /350°F (or 160°C for fan-forced).
2. PLACE cookie mix in a large mixing bowl with egg and 1 tablespoon (20g) polyunsaturated margarine. Mix with a wooden spoon until combined continuous mixing with hands to create smooth dough.
3. ROLL dough on a lightly floured surface to a thickness of 8-10mm. Use the Star cookie cutter, cut shapes. Push paddle-pop stick 2cm into the side of the star cookie dough and place on baking trays.
4. BAKE for 10-12 minutes. Remove from oven and stand for 5 minutes prior to transferring onto a cooling rack. Allow to cool completely before icing.

To prepare icing

5. REMOVE 1 tablespoon of icing sugar from the sachet and set aside. Empty the rest of the sachet into a small bowl and add polyunsaturated margarine and water. Mix with a wooden spoon until smooth.
6. SPREAD prepared icing over the top of each cookie. Once the icing is set, place the remaining icing sugar into a small sieve and sprinkle over the top of the 12 cookies.

Ingredients

Sugar, wheat flour, vegetable fats & oils [emulsifiers (471,477) antioxidant (320)], wheat starch, non fat milk solids, mineral salt (341), beet juice powder, vegetable gum (xanthan), raising agents (450, sodium bicarbonate), thickener (1442 (from maize)], natural flavours, emulsifier (481), salt.

Contains traces of sulphites at less than 10mg per kg

Made on equipment that also processes egg, soy, tree nuts, sesame seeds and peanuts.

Here's another great recipe using Green's Fairy Wand Cookie Kit and some Hundreds & Thousands:

Lollipop Cookies

1. Prepare & roll out cookie dough as directed on pack. Use a round cookie cutter or cut around a drinking glass to make 12 round cookie dough pieces.
2. Push one Fairy Wand Stick into the side of the round cookie dough pieces and place on a lined baking tray. Repeat with remaining sticks and round dough pieces.
3. Bake for 10-12 minutes.
4. Remove from oven and stand for 5 minutes prior to transferring onto a cooking rack. Allow to cool completely before icing.
5. To prepare icing, empty the sachet of strawberry flavoured icing mix into a small bowl and add 1 teaspoon (5g) polyunsaturated margarine or butter and 2 teaspoons (10mL) of water. Mix with a wooden spoon until smooth.
6. Spread prepared icing over the top of each cooled cookie. Immediately after icing, sprinkle hundreds and thousands over the top of each iced cookie.