Pirate sword cookies and coins

Method

• 1
  Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper.
• 2
  Using an electric mixer, beat butter, sugar and vanilla for 5 minutes or until light and fluffy. Add egg. Beat until combined.
• 3
  Sift flour and custard powder over butter mixture. Using a wooden spoon, stir to combine. Divide dough in half. Press each half into a disc. Wrap in plastic wrap. Refrigerate for 15 minutes.
• 4
  Roll each disc out between 2 sheets of baking paper until 5mm thick.
• 5
  Place sword template over cookie dough. Using a small sharp knife, cut around template. Repeat to make 8 sword cookies. Re-roll remaining dough. Using a 4cm round cutter, cut 16 rounds from dough. Repeat with a 3cm round cutter.
• 6
  Using an egg lifter, carefully place cookies on prepared trays. Bake for 10 to 12 minutes, swapping trays halfway during cooking. Set aside on trays for 10 minutes. Transfer to a wire rack to cool completely.
• 7
  Meanwhile, make Royal icing: Lightly whisk eggwhite and lemon juice together in a bowl. Gradually add icing sugar, whisking until smooth and combined.
• 8
  Using scissors, cut each Curly Wurly length into 4cm pieces. Cut each jube into 4 pieces. Spread sword cookies with icing. Using the picture as a guide, position cachous around base of sword to form a handle. Position 1 piece of Curly Wurly across top of cachous to form a guard. Spread 1 piece jube with a little icing. Place on guard to form a jewel. Scatter sprinkles over icing to form a sword. Repeat with remaining sword cookies, icing, cachous, Curly Wurly, jubes and sprinkles. Set aside for 20 minutes to set.
• 9
  Tint remaining icing yellow. Spread cookie rounds with icing. Set aside for 10 minutes to set. Spoon chocolate into a snap-lock bag. Snip off one corner. Pipe a dollar sign on cookies to form coins. Set aside for 20 minutes to set.