Hi,

I have only just started making cookies and hope someone can answer a question for me please.

I am delighted with the finished "look" of them but so disappointed that they seem "soft" when they are eaten. I only use a very thin layer of sugarpaste and use a very thin smear of jam to attach it to the cookie. Is this what you guys do or can anyone suggest a better way of doing it? Would piping gelgive a more cris bisuit? I am looking for the "snap" when the cookie is eaten.

I am in the Uk so this is my first time of Cake Central - so hope someone can help!!

jackie x