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- 125g salted butter, softened
- 50g caster sugar
- Few drops of vanilla extract
- 150g plain flour
- 1 level tbsp cornflour
- 1 level tbsp cocoa powder
- 500g royal icing sugar
- 500g Home2Bake Concentrated Gel Colouring, to decorate
Pre-heat the oven to 180C/160C Fan/Gas 4. Line 2 baking trays with baking paper. Beat the butter, caster sugar and vanilla extract together. Divide equally between 2 bowls.
Sift half of the flour with the cornflour and the other half with the cocoa. Add the cornflour mix to one bowl of butter and the cocoa mix to the other, then mix both to form two separate doughs. Put on a sheet of cling film and flatten each one to 1cm thick. Wrap cling film and chill for 20 minutes.
Roll out the dough between 2 sheets of cling film, to 4mm thick. Remove the top layer of cling film. Use a stencil to cut out egg-shaped biscuits. Put on the baking trays and bake for 10-12 minutes.
Cool for 10 minutes, then finish cooling on a wire rack.
Make up the royal icing to pack instructions and add the gel colouring. Ice the biscuits and leave for 20 minutes to set, then pipe on more icing to finish off.