Ingredients
For the biscuits
- 50g caster sugar
- 110g cold butter
- 175g plain flour
- 1 teaspoon vanilla extract
For the royal icing
- 2 egg whites
- 500g icing sugar
Directions
- Preheat oven 175C and line a baking tray with greaseproof paper.
- Add all of the ingredients for the biscuits into a food processor and pulse until it creates an even crumb.
- Empty the mixture onto a clean counter, gather it together and knead until combined. Roll out a rolling pin, flouring the surface to help it from sticking, until it is about 5mm thick.
- Using your chosen cookie cutter (I used a bell), cut out the biscuits and place on the lined baking tray.
- Bake for 10 – 15min until lightly golden and pop onto a rack to cool.
- While the biscuits are cooling, make the royal icing. Sieve the icing sugar into a bowl and add the egg whites. Whisk until the mix is combined and stiff. If you feel the icing is too thick to pipe, add 1-2 teaspoons of water to loosen. Place the mix into a piping bag with a tiny nozzle or use a disposable piping bag and a snip a small hole at the end. Use immediately as the icing will harden if left uncovered.
- When the biscuits are cooled, pipe out your guests' names with the royal icing.
Recipe and photography by Clare Wilkinson. Find more from Clare here and follow her on Instagram.
