Recipes+
Ingredients
Method
1.Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper. Using an electric mixer, beat butter and sugar until pale and creamy. Add egg and beat until combined. Add flour and baking powder; stir to combine. Shape dough into a disc. Cover with plastic food wrap; chill for 30 minutes or until firm.
2.Using a rolling pin, roll dough out between 2 sheets of baking paper until about 4mm thick. Using a 6cm (diameter) flower-shaped pastry cutter, cut 24 shapes from dough (you can re-roll off-cuts). Place on prepared trays with room for spreading. Bake for 10 minutes or until golden. Cool on trays (biscuits will firm).
3.Combine icing sugar and 1-1 1/2 tablespoons cold water to form spreadable icing. Reserve half the icing. Tint remaining icing blue; spread over half the biscuits. Spread some white icing onto remaining biscuits. Pipe white icing onto centres. Top with a flower. Allow to set. Serve.
makes 24 You’ll need a 6cm flower cookie cutter. Make ahead: Cook 3 days ahead. Store in an airtight container. NO baking powder? Use 1 1/2 cups plain flour and 1/2 cup self-raising flour.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Subscribe and save up to 38%
Get more food and recipe ideas delivered straight to your door