Simple, gorgeous and delicious, iced biscuits are just one of those baked goods that everyone should know how to make. Light and sweet, they’re an absolute classic. Enjoy for a lovely teatime treat.
- 240g (2 cups) cake flour + extra,
- for rolling
- 5ml (1 tsp) baking powder
- a pinch of salt
- 100g (½ cup) unsalted butter, softened
- 250ml (1 cup) sugar
- 1 large egg
- 5ml (1 tsp) vanilla extract
- 300g icing sugar, sifted
- 45 – 60ml (3 – 4 tbsp) water
- food colouring
Combine the flour, baking powder and salt in a large bowl. Using an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
With the mixer on low, gradually add the flour mixture, beating until well combined.
Divide the dough in half and flatten into discs. Wrap the discs in plastic wrap and refrigerate until firm.
Preheat the oven to 180°C. Line two baking trays with baking paper. Remove the dough from the fridge and set aside for 5 minutes.
Roll the dough to a medium thickness between two sheets of baking paper. Cut out shapes using cookie cutters and transfer to the prepared trays using a spatula.
Bake until golden, about 8 – 10 minutes depending on size. Remove from oven and cool completely on wire racks.
For the icing, combine the icing sugar with 45ml (3 tbsp) water and mix to form a thick paste. An extra 15ml (1 tbsp) of water can be added if it’s too thick. Divide into three bowls and add less than a drop of selected colours to each. Mix well and ice biscuits. Allow icing to set and serve.
Cook's tip: Bling your biscuit – add sparkly sugar crystals, sugar garnishes or flowers to your icing before it sets.