ICED BUTTER BISCUITS
Prep time 45 mins Cooking time 2 hours 30 mins Makes about 30 biscuits 200g flour 200g caster sugar 200g unsalted butter, softened 1 egg ½ tsp vanilla extract 4 egg whites 850g icing sugar, sifted Food colouring of your choice A little water Decorations of choice Sift the flour into a large bowl and add the caster sugar. Mix to combine. Rub the butter in using your fingertips until the mixture resembles fine breadcrumbs. Make a well in the centre and add the egg and vanilla extract. Combine well until the mixture forms a ball – do not overmix or the biscuit will shrink. Wrap the dough in cling film and refrigerate for 20-30 minutes. Preheat the oven to 160°C. Transfer the dough to a flat, lightly floured surface and press into a disc shape. Cover with a layer of baking paper and roll out to a thickness of 4mm. Cut out biscuits using cookie cutters. Transfer to a lightly greased baking tray lined with baking paper, leaving enough space between them. Bake for 18-20 minutes or until just turning a pale golden colour. Remove from the oven and place biscuits on a wire cooling rack. Cool completely before icing, or the icing will melt. Place the egg whites in a clean bowl and, using an electric beater, whisk until foamy. Add a few tablespoons of icing sugar and beat to combine. Gradually add remaining sugar and beat until the icing is thick, white and the consistency of toothpaste. Add food colouring and mix well. Spoon into a piping bag fitted with a number one or two nozzle (cover any remaining icing with cling film). Pipe a border of icing around each biscuit and allow it to dry. Make sure there are no gaps or the iced filling will overflow. Then squeeze the remaining icing back into the bowl and gradually add a little water until it is just of pouring consistency. Fill a piping bag and pipe inside the borders. Decorate and allow to dry completely before serving.