Method
Step 1:
Heat the oven to 190°C (gas mark 5). Line a baking tray with non-stick baking paper.
Step 2:
Cream the butter and sugar together in a mixing bowl until light and fluffy.
Step 3:
Beat in the egg and almond extract, a little at a time, until well combined. Stir in the flour and mix to a dough.
Step 4:
Roll the dough out on a lightly floured surface to 1 cm/1/2 in thick. Using heart shaped cookie cutters, cut shapes out of the dough and carefully place onto the baking tray.
Step 5:
Bake the biscuits for 8-12 minutes, until pale golden. Leave on the baking tray for 5 minutes to firm up, then place on a wire rack to cool.
Step 6:
For the icing sift the icing sugar into a large bowl and stir in water as directed on the packet to create a smooth mixture. Stir in the food colouring.
Step 7:
Carefully spread the icing on the biscuits and place a sugar flower on each biscuit before the icing sets.
Ingredients
For the biscuits
- 100g Butter (unsalted) (softened)
- 100g Billington's Unrefined Golden Caster Sugar
- 1 Egg(s) (free range) (lightly beaten)
- 1 tsp Almond extract
- 275g Allinson's Plain White Flour
For the decoration
- 400g Royal icing sugar
- Pink food colouring gel
- Sugar flowers
Recipe Reviews
This is pretty cool, the cookies are amazing 😋😋
Excellent
good
Ingredients
For the biscuits
- 100g Butter (unsalted) (softened)
- 100g Billington's Unrefined Golden Caster Sugar
- 1 Egg(s) (free range) (lightly beaten)
- 1 tsp Almond extract
- 275g Allinson's Plain White Flour
For the decoration
- 400g Royal icing sugar
- Pink food colouring gel
- Sugar flowers