Put all of the ingredients in a bowl and mix together slowly until incorporated. It should be thick enough to hold a soft peak
The icing needs to be quite thick to do your initial cookie outlines. These will stop the rest of the icing flowing over the edge of your cookies. Put this mixture into a piping bag and go around all of your outlines with it. Let it set for a few minutes
Add a touch more syrup and milk to the rest of the icing to thin it so it's a bit thinner but not too runny. Add 1 tsp of each at a time but no more than 3 tsp of each
Now pipe or spoon this thinner icing into your cookie centres, tip it gently around and use a toothpick to encourage it into all the nooks you need to fill
Set aside for a few hours until set, between 3 - 5 is the usual time for my icing
Now it's rock hard and you can use an edible pen on the icing or pipe embellishments in different coloured icing on top!
This recipe makes around 130g / 1 cup of royal icing which is enough to ice 16 - 18 x 3" sized cookies
