| Cook Time | 15 minutes |
| Servings | cookies |
Ingredients
- 2 1/4 cups Plain Flour
- 3/4 cup Icing Sugar
- 1/2 cup Cocoa Powder
- 185 grams Butter chopped
- 1/3 cup Milk
Icing
- 1 Egg Whites
- 1 cup Icing Sugar
- 1/2 teaspoon Lemon Juice
Ingredients
Icing
| |
Instructions
- Preheat oven to 180c or 160c fan. Line 2 large baking trays with non stick baking paper. Using a food processor, process the flour, sugar and cocoa powder until combined. Add butter and using pulse button, process in short burst until mixture resembles breadcrumbs.
- Add almost all of the milk and process in short bursts until the dough is evenly moistened and comes together in small clumps (pinch a little in your fingers and add remaining milk if it's dry). Turn dough onto a clean work surface and press into a ball.
- Divide the dough in half. Wrap one half in plastic wrap, set aside. Roll out the other half on a sheet of non stick baking paper to 5 mm thick. Use a 12 cm cutter to cut people biscuits.
- Place biscuits onto the prepared trays. Gently re-roll pastry scraps and cut out more people. Repeat with remaining dough set aside in plastic wrap. Chill for 20 minutes. Bake for 15 minutes. Cool biscuits on the tray for 5 minutes, then transfer to a wire rack to finish cooling.
- To make the Icing: Whisk the egg white in a mixing bowl until frothy. Sift icing sugar over, and add the lemon juice. Stir until smooth. Place a little into a piping bag with a small nozzle, and pipe the faces. Tint half of the remaining icing pink, and the other half blue with a few drops of the food colouring. Decorate.
Share this Recipe