Ingredients.
350g of plain flour
110g of caster sugar
225g of butter
1 tsp of vanilla extract
pinch of salt
Method.
Put the flour, sugar and salt in a bowl and mix together, add the butter and vanilla extract and rub together until the mixture resembles breadcrumbs. with a wooden spoon mix until the mixture comes together to form a ball (add a splash of water to help if necassary) wrap the ball in clingfilm and chill for atleast 30 mins. once chilled you should beable to roll out the dough. roll out on a floured surface to 1/4 to 1/2 inch thick and stamp out shapes with cookie cutters. place the shapes on a greesed baking tray or baking paper and bake at oven temp 180 c for 15-20 mins depending on the thickness. the biscuits should be just starting to turn golden and firm when ready to take out of the oven. cool fully on a wire rack.
now for the icing. i used a royal icing recipe for my biscuits as it sets firmer than usual icing. heres the recipe...
Ingredients.
2 large (60g) egg whites
2 tsp of fresh lemon juice
330g of icing sugar
coloured gel paste as required for design of choice.
Method.
in a bowl beat together with a mixer the egg whites and lemon juice till well combined, add the icing sugar and mix on a low speed to smooth. this will give you a icing with the consitancy that allows you to dip the biscuits holding onto the sides or to flood/fill the biscuit if you wish to pipe and out line first. if this is what you wish to do then take some of this prepared icing and thicken with a little more icing sugar until you get a piping consitancy. remember to cover your icing when not in use as it will form a crust if left uncovered.
you can now add which ever colours you choose and decorate your cooled biscuits as you like.
Gemma. xx
