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• 125g butter, softened
• 170g caster sugar
• 1 egg
• 230g plain flour, plus 2 tsps
• 30g self-raising flour
• 5 tbsp desiccated coconut
• 1 egg white
• 240g icing sugar, sifted
• 2tsp lemon juice, approximately
• Pink food colouring |
Cream butter and sugar in an electric mixer until pale and fluffy. Beat in egg and then stir in sifted flours and coconut. Knead dough on a lightly floured surface until smooth. Roll between sheets of baking paper to 4mm thickness. Allow to rest in the fridge for about 30 minutes. Pre-heat oven to 160C. Line a baking tray with baking paper. Cut out heart shapes with a 5 cm-wide cutter and place on tray 1.5 cm apart. Bake for about 10 minutes or until pale gold. Cool on a rack. Place egg white in a bowl. Add half the icing sugar and combine. Stir in remaining icing sugar and 2 teaspoons flour. Add enough lemon juice to make a thick, spreadable icing. Tint with food colouring and spread on biscuits. Set at room temperature. Store in an airtight container.
Hint: Add three tablespoons cocoa and drizzle with melted chocolate for a richer version of this versatile biscuit.
Makes about 40 biscuits |
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