Iced Easter biscuits
225 g, chopped
50 g, or ground rice
icing sugar 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 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.