Iced Shapes
Yield
servingsPrep
15 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
butter
or margarine |
|
| 4 | ounces |
sugar, superfine
|
|
| 1 |
eggs
beaten |
*
|
|
| 8 | ounces |
all-purpose flour
|
|
| 1 |
lemon zest
grated |
*
|
|
| See note | |||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
butter
or margarine |
|
| 115.6 | ml/g |
sugar, superfine
|
|
| 1 |
eggs
beaten |
*
|
|
| 231.2 | ml/g |
all-purpose flour
|
|
| 1 |
lemon zest
grated |
*
|
|
| See note | |||
Directions
Cream together the butter and the sugar until light and fluffy.
Add the egg, a little at a time, beating well after each addition.
Stir in the flour and lemon rind and mix to a firm dough.
Roll out on a lightly-floured surface to about ½ to ¼ inch thickness and stamp out fancy shapes with biscuit cutters.
Place, well apart, on lightly greased baking sheets and bake at 350℉ (180℃) for 15 to 20 minutes until firm and lightly browned.
Leave to cool on a wire rack.
Place the icing sugar in a small bowl and gradually add the water until the icing is thick enough to coat the back of a spoon.
Adjust the consistency by adding more sugar or water.
Add a few drops of food colouring, spread the icing on to the cooled biscuits and decorate with coloured balls.
- Decoration: 4 ozs icing sugar, 1 to 2 Tablespoons warm water, Food colouring, Coloured balls
