Ingredients

Method

• 125 g butter
• 125 g caster sugar
• 1⁄4 t vanilla extract
• 1 free-range egg
• 250 g flour
• 1 t baking powder
For the icing:
• 250 g icing sugar
• 1–2 t lemon juice
• pink or red food colouring

Method

Ingredients

1. Line a baking sheet with baking paper and preheat the oven to 180°C.

2. Cream the butter, sugar and vanilla together in an electric mixer.

3. Slowly add the egg and beat well.

4. Sift together the flour and baking powder and add to the butter mixture. Mix until it comes together to form a smooth dough.

5. Roll into a ball, cover and chill for 20–30 minutes.

6. Lightly flour a surface and roll out the dough to a thickness of 3 mm, then cut out shapes using a cookie cutter. Place onto the lined baking sheet and bake for 10–12 minutes, or until lightly golden. Allow to cool before icing.

7. To make the icing, mix the icing sugar, lemon juice and a drop of food colouring until it reaches a pipeable consistency. Place into a piping bag and decorate the cookies as desired.

Find more biscuit recipes here. 

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Jacqueline Burgess and Emma Barbieri