- 225g plain flour, plus extra to dust
- 50g unsalted butter, softened
- 50g castor sugar
- Finely grated zest of 1 lemon
- 1 medium egg, beaten
- 50g golden syrup
FOR THE ICING
- 275g icing sugar, plus extra to dust
- About 300g fondant icing (assorted colours)
YOU WILL ALSO NEED
- Egg- and spoon-shaped cutters
- String, to hang
- To make biscuits, in a food processor whizz flour, butter, castor sugar and zest until mixture resembles breadcrumbs. With motor on, add egg and syrup, and whizz until dough clumps together. Tip onto a work surface, bring together into a disc, wrap in clingfilm and chill for 15 minutes. If you don’t have a processor, rub butter into flour with fingertips; stir in castor sugar and zest, then mix in egg and syrup to make a dough. Shape, wrap and chill.
- Preheat oven to 180°C. Line two large baking trays with baking paper. Lightly flour the work surface. Roll out dough to 3mm thick. Stamp out egg and spoon shapes, rerolling trimmings as needed. Use a skewer to make two holes at the top of each biscuit (to thread string through). Place on lined trays, spacing apart.
- Bake for 12 to 15 minutes until edges are slightly golden. Cool on trays for 5 minutes, enlarging holes if needed while biscuits are warm. Cool completely on a wire rack.
- Lightly dust a work surface with icing sugar and roll out fondant (one colour at a time) to 5mm thick. Use egg and spoon cutters to cut out shapes. Brush biscuits with a little water, then stick on fondant. Use the skewer to poke holes through icing where holes are.
- In a bowl, mix icing sugar with 2 tbsp water to form a pipable icing. Add up to 1 tsp more water if needed. Pipe decorations onto iced biscuits. Once icing has set, thread and hang biscuits. To store: iced and set biscuits will keep in an airtight container at room temperature for up to 4 days.
- EACH BISCUIT: 1 050kJ, 2g protein, 3g fat (2g saturated), 52g carbohydrate (41g total sugars), 1g fibre.
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