The holidays are coming soon! We continue the momentum and so today it will be sanded Christmas with a nice royal icing.


200 g sweet butter ointment
50 g butter half salt ointment
Vanilla powder or vanilla flavor
1 egg
450 g flour
150 g icing sugar
Royal icing :
1 egg white
175 g icing sugar
2 drops of lemon juice


1• In the robot or by hand with a whisk, whip your butter ointment cut in small cubes with the icing sugar and the vanilla. The texture must become creamy.


2• Add the egg and mix well.

3• Add the flour, mix with a Maryse (cat tongue) and finish with your hands. Knead the dough until you get a homogeneous ball.


4• Shoot there and put in the fridge 2h or 15 / 20min in the freezer.

5• Flour your worktop and spread the dough with a rolling pin (4mm thick for me). Detail with your spare parts and place on your baking tray with a parchment paper. Put in the fridge time to preheat your oven.

6• Preheat your oven to 170 degrees of heat.

7• Bake 12min if you want them soft or 15min for a little harder

8• Let cool.

9• Prepare your royal icing: mix an egg white with icing sugar and lemon juice. Divide into equal number of desired colors. Put your dye (powder for me).

10• Fill your sleeve pocket (pocket for writing to the horn with or without sleeve)

11• First make the contours, let dry 15sec then filling. Let it dry each time you add a color.


12• The cakes can be kept in an airtight box in the shelter of moisture and light.