• Place the butter and sugar in the bowl of a mixer and beat until light and fluffy.
• Add in your egg and vanilla and beat till combined.
• Combine your flour, baking powder and salt in a bowl.
• Turn your mixer off and add you flour mixture.
• Beat slowly at first to incorporate the flour, then higher until it forms a dough.
• Form your dough into a bowl and place into cling wrap and place in the fridge to chill for 1 hour.
• Cut out your template and leave it aside.
• Roll out your dough to 1cm thickness and place the template above. Cut out the dough following the edges of the template. Repeat for both templates.
• Pre-heat oven to 170c.
• Place in the fridge again to chill for a further 15 minutes.
• When the oven is heated, place the cookie pieces inside.
• Bake for 15 minutes.
• Remove from the oven and recut the gap in the cookie, make sure that this is wider than 1cm.
• Turn the oven off.
• Place the cookies back in the oven with the door slightly ajar. This will ensure that the cookie does not brown further, but will harden enough to handle.
• When the oven is cool, remove your cookies.

Decorate

Assembly

• Place enough icing on the bottom of the cookie door piece to attach to your board/plate.
• Hold this in place while it sets. Place glasses along the walls for extra support.
• Pipe icing into the gap of the second cookie and slide it onto the first. Do this slowly and carefully.
• If your cookie cracks, pipe icing into it and reattach the pieces.
• Pipe icing onto the cookie pieces where they meet each other and the plate. Clean up any icing drips and edges.
• When ready to eat, break pieces off and enjoy!