GET READY TO TUCK IN – THE BIG LUNCH IS BACK, SAYS JANE HAASE
mix until a soft dough forms. Use your hands to briefly knead and shape into a ball, then wrap in clingfilm and chill for 15 minutes.
3. Preheat the oven to 160°C.
Line two large baking trays with baking parchment. Lightly flour the worksurface and roll the dough out to the thickness of a pound coin. Cut out your desired shape (I use a 6cm fluted cutter) and place on a baking tray.
4. Bake the biscuits for 12-14 minutes, until just beginning to turn golden at the edges. They won’t feel crispy but will firm as they cool. Allow to cool completely on the tray.
5. To make the royal icing, use an electric whisk to whip the egg white to soft peaks. Add half the icing sugar and whisk to combine, then add the remaining sugar and lemon juice. Whip for 8-10 minutes, until really stiff.
6. Once the icing is stiff, begin to add the water, 1 tsp at a time, to loosen the icing. 7. Using a skewer, dot a small amount of various coloured gel food colourings onto the top of the icing, then swirl together. Dip a biscuit face down into the icing, shake off any excess and then leave to set on a cooling rack. Repeat with the rest of the biscuits, topping up the colour in the bowl as needed. Allow to set for at least 12 hours, preferably overnight, before enjoying!