Jeremy & Jane Strode
Add three tablespoons cocoa and drizzle with melted chocolate for a richer version of this versatile biscuit.
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Heart-shaped iced biscuits. Photo: Jennifer Soo
- 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.