100g butter, softened
1/3 cup caster sugar
1 top vanilla essence
1 egg yolk
11/4 cup self-raising flour
2 tablespoon desiccated coconut
1 Cup icing sugar mixture
1/2 teaspoon strawberry essence, optional
Pink food colouring
STEPS
Step 1 : Beat butter, sugar, vanilla and egg yolk with an electric mixer. Stir in sifted flour and coconut then turn mixture onto a ciean surface and knead briefly to form a firm dough. Wrap dough in plastic, wrap and refrigerate for 30 minutes.
STEP 2; Roll out dough to a 4mm thickness between two sheets of baking paper.Cut in rounds with a 5.5cm fluted biscuit cutter. Place rounds 3 cm apart on lightly greased oven trays. Bake in 180 C preheated oven for 8-10 minutes or until light golden around edges. Stand on trays for about 5 minutes. Then transfer to a wire rack to cool.
STEP 3: Sift icing sugar into a bowl, stir in about 1 tablespoon water or just enough to form a smooth, spreadable icing. Add strawberry essence if desired and tint pink with a few drops of food colouring.
Spread icing over cooled biscuits, then sprinkle with hundreds and thousands and return to wine rack to set.
Source: Take 5
No comments:
Post a Comment