Ingredients

Method

• 100 g butter
• 100 g caster sugar
• 1 free-range egg
• 200 g flour
• For the royal icing:
• 1 free-range egg white
• 1 t lemon juice
• 300 g icing sugar
• Food colouring, to decorate
• Water

Method

Ingredients

Cream the butter and caster sugar until light and fluffy. Beat in the egg. Add the flour and mix until combined, taking care not to overmix the dough.

Shape the dough into a square, wrap in clingfilm and chill for 15 minutes.

Roll out the dough to a thickness of 5 mm on a lightly floured surface. Using a cookie cutter, cut out shapes and place on a baking tray. Chill for a further 15 minutes.

Bake for 8 to 10 minutes, or until golden brown. Remove from the oven and cool.

To make the icing, combine the egg white and lemon juice. Slowly pour the mixture into the icing sugar, beating continuously, and mix until a stiff mixture is achieved. Cover with clingfilm and refrigerate until ready to decorate the biscuits.

Spread a thin layer of royal icing on each biscuit. Allow to stand for a few minutes. Mix the food colouring with the water and use to decorate the biscuits.

Cook’s note: Abigail used stamps to decorate these biscuits, find them at art shops. You can also paint them using a fine paintbrush.

For a step-by-step video on how to make picture perfect biscuits, click the link: How to make painted biscuits