- 225 g butter, chopped
- 125 g caster sugar
- 275 g plain flour
- 50 g semolina, dry, or ground rice
- 50 g icing mixture
Preheat oven to 180°C. Line 2 baking trays with baking paper and set aside. Beat butter and sugar using electric beaters until creamy. Add flour and semolina and, using a wooden spoon, beat until combined. Gather the dough together with your hands, then knead for a few moments until smooth.
Roll out the dough thinly onto a lightly floured surface. Stamp out shapes using a biscuit cutter. Arrange on prepared baking trays.
Bake for approximately 10 minutes, or until light golden brown. Cool on wire racks.
Mix icing sugar with a little water to make a smooth glace icing, then use this to decorate the biscuits. You can use any food colouring to colour the icing before you pipe it onto the biscuits.
- These iced biscuits will keep in an airtight container for 3-4 days.