FOR THE BISCUITS
- 500g salted butter, chilled and cut into cubes
- 300g caster sugar
- 200g icing sugar
- 1 tsp vanilla extract/seeds
- 3 eggs
- 800g cake flour
- 200g cornflour
FOR THE ICING
- 1,5kg to 2kg icing sugar
- 9 egg whites
- 1 tsp lemon juice
1. To make the biscuits, mix the butter, caster sugar, icing sugar and vanilla together until just combined.
2. Gradually add the eggs.
3. Add the flour and bring together until just combined. Don’t overwork the mix. Wrap it in clingfilm and chill for at least an hour.
4. Roll the biscuit dough to 3,5mm thickness and cut out shapes with a cookie cutter. Chill for at least half an hour, then bake at 175°C for 10 to 15 minutes until the edges have just browned.
5. To make the icing, place 1,5kg of the icing sugar into a clean, dry mixing bowl and add the egg whites.
6. Mix on the lowest speed for 3 to 4 minutes.
7. Check the consistency. Add more icing sugar if the mixture looks too soft. You need a stiff-peak consistency.
8. Ice the biscuits once they are cool. If you have any leftover icing, place it in a grease-free container, cover with a damp cloth directly over its surface and then either seal with an airtight lid or cover with clingfilm.
9. The icing can be stored in the fridge for up to one week. Defrost it before using.
TIPS: Don’t overwork the mixture, as this will overdevelop the gluten in the flour and your biscuits will be tough and dense. Chill the biscuits in the fridge once you have cut them out, otherwise they will spread in the oven.