A good plain biscuit for making into shapes as an alternative to gingerbread.
125g butter, softened
¾ cup caster sugar
2 tsps lemon zest, finely grated
2 cups Edmonds standard flour
2 cups icing sugar
2 tsps butter, softened
2 Tbsps lemon juice
boiling water, to mix
silver cachous, optional
1. Cream the butter and sugar until light and fluffy. Add the egg and lemon zest beating well.
2. Sift the flour into the creamed mixture and stir to form a soft dough. Shape into a ball, cover with plastic wrap and refrigerate for 30 minutes to firm up.
3. Preheat the oven to 180°C. Line two baking trays with baking paper.
4. Roll chilled dough out on a floured surface to a thickness of 5mm. Using a star shaped cookie cutter stamp out shapes and place them on the prepared baking trays.
5. Bake for 12-15 minutes until lightly golden. Leave on the tray for 1–2 minutes then place on a wire rack to cool.
6. While the biscuits cool make the icing by placing the icing sugar, butter and lemon juice in a bowl. Add just enough boiling water to achieve a spreadable consistency.
7. When biscuits are cold, spread with the lemon icing & decorate with the silver cachous if desired.