- 200 g caster sugar
- 200 g butter, at room temperature
- 1 T finely grated orange zest
- 1 free-range egg
- 420 g flour, plus extra for dusting
- For the icing:
- 2 free-range egg whites
- 2 T fresh orange juice
- 550 g icing sugar
- Gel food colouring, for decorating
Preheat the oven to 200°C.
In a large bowl, beat the caster sugar, butter and orange zest until light and fluffy. Add the egg and flour and beat until combined. Work the dough into a ball, turn onto a floured surface and knead slightly. Cover in clingfilm and chill for 15 to 20 minutes.
Remove the dough from the fridge and allow to stand for 30 minutes. Roll out the dough on a floured surface and, using a cookie cutter, cut out 5 mm-thick cookies. Arrange on a greased baking tray and bake for 10 minutes.
To make the icing: Combine the egg whites, orange juice and icing sugar to create a smooth icing. Divide between 5 or 6 bowls and colour each batch, bar one, using the gel food colouring.
Pipe outlines around each cookie in your chosen colours. Add 1/2 t water to each bowl (except that containing the plain icing) and mix.
Using a teaspoon, “flood” the inside of the iced outline on each cookie. Transfer to a wire rack and allow to set for 30 minutes. Decorate using the plain icing.