Flooded Cookies

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

Royal icing:

4 - 5 extra large egg whites

1000ml (4 cups) Huletts Icing Sugar, sifted

5 ml (1 t) lemon juice

Liquid food colouring

  1. In a large bowl, cream the butter and Huletts castor sugar together until light and creamy.
  2. Add the eggs and vanilla essence to the butter mixture and mix well.
  3. Sift the flour, baking powder, and salt together and fold into the egg and butter mixture.
  4. Cover, and chill the dough for at least one hour (or overnight).
  5. Preheat oven to 200°C. Two baking sheets lightly greased.
  6. 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.
  7. Bake for 6 to 8 minutes or until light golden in colour. Cool completely.

Royal icing:

  1. Place 4 of the egg whites in the clean, large bowl of an electric mixer and beat on high speed until slightly foamy.
  2. Turn to low speed and gradually add the Huletts icing sugar and lemon juice.
  3. Turn to high speed and beat until thickened - making the icing easy to pipe. If too thick add a little extra egg white.
  4. Divide the icing into small bowls and add the different food colouring of choice.

To Assemble:

  1. Place the different coloured icings in separate zip lock bags or piping bags.
  2. Cut a small hole at the corner of the bag, and pipe around the outline of each biscuit with the desired colour.
  3. Leave to dry.
  4. 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.
  5. Leave to dry and finish decorating.
  6. Store in an airtight container.

When the icing has dried, the biscuits can be packaged individually.