Lingerie Party Biscuits

Remember the days when a wooden spoon and a dish cloth was an appropriate gift at a Kitchen Tea - that is so yesterday! Nowadays the trend is lingerie parties where you kit the bride-to-be out with beautiful delicate lingerie.




280g (500ml) cake flour
90g (125ml) Huletts Yellow Sugar
pinch of salt
200g butter
1 Extra large egg, beaten

Royal Icing

1 extra large egg white at room temperature
250g (500 ml) Huletts Icing Sugar, sifted
Pinch cream of tartar
Food colouring of your choice




  1. Pulse the flour, sugar and salt in food processor until combined.
  2. Add the butter and pulse until it resembles fine breadcrumbs.
  3. Add the beaten egg and pulse until the mixture holds together.
  4. Place dough in plastic bag and leave to rest in refrigerator for 30 minutes.
  5. Preheat oven to 180ºC.
  6. Roll out pastry to ± 5mm thickness on lightly floured surface.
  7. Cut shapes with heart shaped cutter. Cut off ±10 - 15mm from the tip of each heart. Place on greased oven tray and bake for 10 - 12 minutes until done.
  8. Remove from oven and leave to cool.
  9. Decorate as per picture with pastel coloured royal icing.

To Make the Royal Icing:

  1. Whisk the egg white in a small glass bowl.
  2. Add a pinch of cream of tartar.
  3. Continue to whisk in by hand until well blended.
  4. Add a teaspoon at a time of the icing sugar and continue to work in well until fully dissolved. (If too much icing sugar is added at one time the icing becomes thick and heavy.)
  5. Continue whisking in icing sugar until medium peak forms.
  6. Once the correct consistency has been reached cover with plastic wrap and a damp cloth.
  7. Divide icing into batches and colour very gently with food colouring.