Ingredients
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1 egg white
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300g (2 cups) pure icing sugar, sifted
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3-4 teaspoons fresh lemon juice
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2-3 drops red liquid food colouring
Spiced dough
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250g butter, at room temperature
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1 teaspoon vanilla essence
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300g (2 cups) plain flour
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70g (1/2 cup) custard powder
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2 tablespoons milk
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155g (3/4 cup, firmly packed) brown sugar
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2 teaspoons mixed spice
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1 teaspoon ground ginger
Method
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1Use an electric beater to beat the butter and sugar, mixed spice and ginger in a bowl until pale and creamy. Beat in the vanilla. Add the flour, custard powder and milk. Stir until a soft dough forms. Turn onto a well-floured surface and bring together. Shape into a disc. Cover with plastic wrap and place in the fridge for 1 hour to rest.
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2Preheat oven to 160ºC. Line 2 baking trays with non-stick baking paper. Cut dough in half. Roll out 1 portion on a floured surface until 4mm thick. Use a 6cm heart-shaped cutter to cut hearts from dough, re-rolling when necessary. Place on prepared trays.
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3Bake, swapping trays halfway through cooking, for 20 minutes or until golden underneath. Set aside on trays to cool slightly before transferring to a wire rack to cool completely. Repeat with remaining dough.
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4Whisk the egg white in a bowl until foamy. Stir in icing sugar. Add lemon juice. Stir until a smooth paste forms. Divide in half. Stir colouring into 1 half.
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5Place the icing in piping bags fitted with 2mm nozzles. Pipe pink and white dots around the edge of each biscuit. Draw a skewer through the dots to create a feathered effect. Set aside for 10 minutes to set.
Source: taste.com.au
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