Love Bite Biscuits

Makes ±24 biscuits, depending on the size of the cutter you use.



200g butter
125ml Huletts Castor Sugar
187ml cornflour
210g (375ml) cake flour

Royal Icing
1 egg white, at room temperature
pinch cream of tartar
260g (500ml) Huletts Icing Sugar, sifted




For the Shortbread

  1. Preheat oven to 180ºC.
  2. Beat the butter and castor sugar together until light and creamy.
  3. Add the flour and cornflour and mix to a smooth dough.
  4. Roll the dough out onto lightly floured surface until 5mm thick.
  5. Cut with cookie cutter into heart and round shapes. Place on greased oven tray and bake for 10 - 12 minutes until a light straw colour. Leave to cool.

For the Royal Icing:

  1. In a small glass bowl, whisk the egg white.
  2. Add a pinch of cream of tartar. Continue to whisk in by hand until well blended.
  3. Add a teaspoon at a time of the icing sugar and continue to work in well until fully dissolved. Note: If too much icing sugar is added at one time, the icing becomes thick and heavy.
  4. Continue whisking in icing sugar until a medium peak forms.
  5. Mix half of the royal icing with red food colouring and keep the other plain. Decorate as per picture.