- 50g Flora ProActiv Light Spread
- 150g plain flour, plus extra to dust
- 30g caster sugar
- 1tsp ground ginger
- 150g royal icing sugar
- ½ lemon
- Dr. Oetker Food Colour Gel in Pink
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
In a large bowl, use an electric whisk to blend together the spread and flour until it resembles fine breadcrumbs. Stir through the caster sugar and ginger then drizzle in 2tbsp cold water. In short bursts, blend with the eclectic [this is my favourite typo of the week so far!] whisk until the mix comes together, adding more water if necessary. Turn out onto a clean worksurface and lightly knead until you have a smooth ball. Wrap in clingfilm and leave to rest for 15 mins.
Lightly flour the worksurface and roll the dough to 5mm thick. Use a medium-sized heart cutter to cut out 8 biscuits. Transfer to the prepared baking tray and bake on the top shelf of the oven for 20 mins until crisp and golden. Cool fully.
Mix the icing sugar with the lemon juice to create a smooth, glossy, slightly thick paste – you may not need all of the juice. Place 1/3 of the icing into a piping bag fitted with a small, circular nozzle.
Add a few drops of colour gel to the remaining icing until you have the desired shade of pink. Add a little more lemon juice to the icing if it is too thick, then spoon into a piping bag fitted with a small, circular nozzle.
Draw the outline of a bra onto the biscuits with the white icing [?], then fill in the rest of the bra with pink icing – shake gently to create a smooth covering. Add simple decoration with the remaining white icing and leave for 30 mins until set before serving.