- Preheat the oven to 180°C/Gas 4. Line a baking sheet with parchment and set aside.
- Beat together the butter and sugar until light and fluffy, then beat in the egg yolks and sieve in the flour and mix until well combined.
- Add enough milk to make a soft dough and bring together with your hands. Wrap in cling film and place in the fridge for 20 minutes to chill.
- Remove the dough from the fridge and roll out to approx. 1cm thick. Use the Bee Cookie Cutter to cut out 12 cookies and transfer to the lined baking sheet.
- Place in the oven and bake for 15 minutes or until slightly golden. Leave to cool on a wire rack.
- To decorate, first roll out the white icing to 5mm thick – it needs to be thick enough to see the detail of the indents between the wings. Use the bee cutter to cut out 12 sets of wings. Brush the back of the icing with water and place on the cookies, shaping to fit with your fingers, if necessary.
- Roll out the yellow icing to 5mm thick. Cut out a whole bee shape, then use a craft knife to cut out the head, middle stripe and bottom section, using the score lines left by the cutter as a guide. Brush the back of the icing shapes with water and place on your cookie. Repeat for all 12 cookies.
- Roll out the black icing to 5mm thick. Cut out a whole bee shape, then use a craft knife to cut out the two black stripes. Attach and repeat as above.
- To make the eyes, roll small balls of black icing and stick to your bees’ faces with edible glue. Make very small balls from the white icing and use edible glue to attach these to the top of the black ones.
For more showstopping bakes that are sure to create a buzz, check out our step-by-steps to decorate a a Tiered Honeycomb Bee Cake, Buzzy Bee Cake, Bee Cake Pops, Bee Madeleines, Bee Mini Sandwich Cakes and Iced Bee Cupcakes, and our recipe for Bee & Honeycomb Shortbread.