Remove your shortcrust pastry from the freezer to soften slightly. I used 3 sheets (24cm x 24cm).

Print and cut your template.

Preheat your oven to 200c.

When your pastry is soft enough to cut (but still firm), place your template on the pastry and using a sharp knife, cut around it. I fitted 2 x Es on 1 sheet, a D and I on 1 sheet and the other D and I on the last sheet.

Use a fork to prick the pastry to avoid it rising.

Place in the oven for 15-20 minutes, until the cookie is golden brown.

Remove from the oven and set aside to cool.

In the bowl of your stand mixer, place the cream cheese and sugar.

Beat until smooth and creamy.

Add in your cream and vanilla and beat until thick, like whipped cream.

Fill into a piping bag with a wide round nozzle or cut the tip of the bag to make a 1cm opening.

Place a cookie letter down on your serving platter.

Pipe the cream filling in little mounds evenly around the letter (2 rows fitted well).

Place the second letter on top and do the same.

Do this for all the letters. until both layers have been filled.

Top with your preferred decorations and serve.

Can be stored in the fridge for about 24 hours if necessary, but is best eaten the same day.