The October social calendar is bursting with events like morning teas, afternoon and high teas as Australians gather to raise funds for National Breast Cancer Awareness Month. So gather your friends, think pink, get baking and donate generously for this worthy cause.
Ingredients – makes 3 dozen
175g butter at room temperature
1/2 cup icing sugar
1 3/4 cup self-raising flour
1 egg yolk
1/2 tsp vanilla extract
pinch of salt
Ingredients – icing
1 cup icing sugar
2 tbsp fresh lemon juice
rose food colouring
Preheat the oven to 180C and grease and line two baking trays.
In a large bowl beat the butter and sifted icing sugar until pale and creamy.
Beat in the vanilla and egg yolk.
Sift in the flour and salt and stir with a metal spoon till combine, (dough will be quite sticky)
Lay a sheet of plastic wrap on the bench then gently shape the dough into a log approx 5-6cm thick and 30cm long.
Wrap tightly in the plastic and refrigerate for 1 hour.
Remove from the fridge and using a sharp knife slice into 8mm thick pieces.
Place on the prepared trays spacing 1cm apart.
Bake for 10min then rotate the trays on the oven and bake for a further 5-10min until pale and dry.
Remove from the oven, allow to cool for 5min then transfer to a wire rack to cool completely.
To make the icing, sift the sugar into a small bowl, getting rid of any lumps.
Add 1 tbsp of lemon juice and beat hard with a metal spoon.
Add the other 1 tbsp of juice, beat till smooth and of a good consistency.
Divide the icing into two separate, even amounts.
Dip the end of a wooden skewer into the colouring, add to one of the icing and beat in.
Keep doing this until you are happy with the colour.
Repeat for the 2nd icing colour making it slightly darker than the first.
Spread the biscuits on one side with the lighter icing, put aside to set then finish by spreading the darker icing on the other side.
Can be stored in an air tight container for up to 4 days.