These cute iced bikkies are the key to mum’s heart!
100g butter, at room temperature
100g (1/2 cup) caster sugar
1 egg, lightly whisked
1/2 tsp finely grated lemon rind
225g (1 1/4 cups) plain flour
Edible gold leaf, to decorate
1 egg white
1/2 tsp fresh lemon juice
230g (1 1/2 cups) pure icing sugar, sifted
3 Method Steps
Step 1Using electric beaters to beat butter(100g butter, at room temperature) and sugar (100g (1/2 cup) caster sugar) in a bowl until pale and creamy. Add egg (1 egg, lightly whisked) and lemon rind (1/2 tsp finely grated lemon rind). Beat until combined. Sift flour (225g (1 1/4 cups) plain flour) into bowl. Stir until combined. Transfer dough to a lightly floured surface. Knead gently until smooth. Shape into a disc. Wrap in plastic wrap. Place in the fridge for 30 minutes or until firm.
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Step 2Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper. Roll dough out between 2 sheets of baking paper until 5mm thick. Using a 7.5cm heart-shaped cookie cutter, cut hearts from dough. Press remaining dough together and repeat to make a total 16 cookies. Place, 3cm apart, on baking trays. Bake for 16-18 minutes, swapping trays after 10 minutes, or until golden. Set aside for 3 minutes to cool slightly. Transfer to a wire rack to cool completely.
Step 3Whisk together egg white (1 egg white) and lemon juice (1/2 tsp fresh lemon juice) in a large bowl. Gradually add icing sugar (230g (1 1/2 cups) pure icing sugar, sifted), whisking until smooth. Spoon into a piping bag fitted with a plain nozzle. Pipe icing onto cooled cookies. Working quickly, decorate cookies with edible gold leaf (Edible gold leaf, to decorate).
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