Ingredients:

  • 225g Unsalted Butter, softened to 65°F
  • 200g Granulated Sugar
  • 1 Large Egg, room temperature
  • 30ml Champagne or Sparkling Wine
  • 5ml Vanilla Bean Paste
  • 400g All-Purpose Flour
  • 2g Fine Sea Salt
  • 500g Confectioners' Sugar, sifted
  • 45g Meringue Powder
  • 15ml Light Corn Syrup
  • 60ml Warm Water
  • 1g Gold Lustre Dust

Instructions:

  1. Cream the Base: Beat 225g butter and 200g sugar until light and fluffy.
  2. Add Aromatics: Mix in the egg, 30ml champagne, and 5ml vanilla bean paste.
  3. Incorporate Dry: Fold in 400g flour and 2g salt until no white streaks remain.
  4. The Structural Chill: Wrap the dough and refrigerate for at least 1 hour.
  5. Shape and Bake: Roll to 1/4 inch and bake at 350°F for 12 mins until the edges are barely golden.
  6. The Icing Alchemy: Whisk 500g sugar, 45g meringue powder, 15ml corn syrup, and 60ml warm water until velvety and thick.
  7. The Masterpiece Finish: Pipe the border, flood the center, and once dry, apply 1g gold lustre dust.