Quiet weekend coming up? Fancy a nice baking project to get stuck into? These biscuits are tasty and so easy to bake - it's the decoration that will be the most time consuming, depending on your imagination! If you're having friends over these are a perfect sweet treat that you can bake around a busy work schedule. This recipe will make about 20 depending on your cutter size. Enjoy! Check your cupboards for
How to make the biscuits
- 200 g unsalted butter
- 280 g caster sugar
- ¼ teaspoon vanilla extract
- 1 egg
- 400 g plain flour
- A pinch of salt
- 1 egg
- Icing sugar
- Lemon juice
- A piping bag (any style will suffice)
- 4 greased baking trays
Preheat the oven to 170°C (325°F) Gas mark 3. Put the butter, sugar and vanilla extract into a large bowl and cream together until light and fluffy.
Add the egg and mix well.
Add the flour and salt - take care not to over mix. The dough should be light, soft and easy to handle - add a sprinkle of water if the dough is crumbling to help bind the ingredients.
Dust your work surface with flour and roll out the dough evenly.
Cut out your shapes and arrange the cookies on the prepared baking trays and bake for about 10 minutes. Your biscuits should be very light golden on the outer edges and paler in the centre.
Leave to cool for a little on the trays before turning out onto a wire cooling rack to cool completely.
How to make the glace icing The icing method used is called flooding and is a simple technique that will give your biscuits a more professional finish. Decorate any way you like - get creative!
Mix icing sugar, a splash of lemon juice and water in a bowl until you've created a mixture that is thick in consistency but will still run off the spoon. Pour into the piping bag - make sure you keep your finger at the end to hold the flow! Hold the bag about a centimeter above the biscuit and pipe the outline of your design.
Once you've finished this stage you'll need to leave the icing to set overnight. When your outline is set, make a new batch of icing - this time adding your chosen food colouring. The consistency should be runny but not overly done - if the mixture is too watery then the icing may be patchy once set. Using a teaspoon or butter knife, carefully fill the space between your outline icing. Leave to fully set overnight and store in an air tight container.