Makes 30 Biscuits
187 ml (¾ cups) butter, softened
250 ml (1 cup) Huletts Castor Sugar
2 extra large eggs
3 ml (½ t) vanilla essence
625 ml (2 ½ cups) cake wheat flour
5 ml (1 t) baking powder
3 ml (½ t) salt
4 - 5 extra large egg whites
1000ml (4 cups) Huletts Icing Sugar, sifted
5 ml (1 t) lemon juice
Liquid food colouring
- In a large bowl, cream the butter and Huletts castor sugar together until light and creamy.
- Add the eggs and vanilla essence to the butter mixture and mix well.
- Sift the flour, baking powder, and salt together and fold into the egg and butter mixture.
- Cover, and chill the dough for at least one hour (or overnight).
- Preheat oven to 200°C. Two baking sheets lightly greased.
- Roll out the dough on a lightly floured surface (approximately 5mm) Cut out cookies with round or fancy cutters, and place them onto the baking trays, slightly apart to allow for spreading.
- Bake for 6 to 8 minutes or until light golden in colour. Cool completely.
- Place 4 of the egg whites in the clean, large bowl of an electric mixer and beat on high speed until slightly foamy.
- Turn to low speed and gradually add the Huletts icing sugar and lemon juice.
- Turn to high speed and beat until thickened - making the icing easy to pipe. If too thick add a little extra egg white.
- Divide the icing into small bowls and add the different food colouring of choice.
- Place the different coloured icings in separate zip lock bags or piping bags.
- Cut a small hole at the corner of the bag, and pipe around the outline of each biscuit with the desired colour.
- Leave to dry.
- When dry, make the hole in the icing bags slightly larger, and flood the cookies in the desired colours, easing the icing to the dried icing edge with a toothpick.
- Leave to dry and finish decorating.
- Store in an airtight container.
When the icing has dried, the biscuits can be packaged individually.