| Cook Time | 12 minutes |
| Servings | cookies |
Ingredients
- 2 cups Plain Flour
- 1/2 cup Almonds Ground
- 1/2 cup Caster Sugar
- Pinch Salt
- 125 grams Butter chilled and chopped
- 1 Egg lightly beaten
- 1 teaspoon Lemon Essence
- Flour for kneading
- 1 cup Royal Icing
- 1 Lemon juiced and strained
- Blue Food Colouring
Ingredients
| |
Instructions
- Put flour, ground almonds, sugar and salt in a food processor and process for 30 seconds. Add butter and process until mixture resembles fine breadcrumbs. Add egg and lemon essence and process until mixture forms into a ball.
- Knead dough on a lightly floured surface until smooth. Pat dough into a disc, put into a plastic bag and refrigerate for 1 hour.
- Preheat oven to 160c. Line 2 oven trays with baking paper. Roll out dough between 2 sheets of baking paper until 5 mm thick. Use a reindeer cutter to cut out shapes. Put shapes on prepared trays. Bake for 12 minutes or until cooked through. Leave on trays for 5 minutes, then transfer to a wire rack to cool.
- Put royal icing in a small bowl and add enough lemon juice until the icing has the consistency of cream. Add a couple of drops of food colouring and stir to combine.
- Put biscuits on a wire rack, spoon a couple of teaspoons of royal icing over each. Spread icing, using a toothpick at edges, until covered. Leave to set for 1 hour. Tie with ribbon, if desired.
Share this Recipe