Iced Easter biscuits

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Total Time:
40min
Prep:
30min
Cook:
10min
Serves:
36
Difficulty:
Easy
Ingredients
  • 225 g butter, chopped
  • 125 g caster sugar
  • 275 g plain flour
  • 50 g semolina, dry, or ground rice
  • 50 g icing sugar mixture
Instructions

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 mixture 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.

Notes
These iced biscuits will keep in an airtight container for 3-4 days.

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