Iced shortbread biscuits (cookies)

Ingredients

• 150g (5 ounces) butter, softened
• 75g (3 ounces) light muscovado sugar
• 150g (5 ounces) plain flour, plus extra for dusting
• 75g (3 ounces) cornflour
• Pinch of salt
• medium egg white
• 200g (7 ounces) icing sugar, sifted
• Red and yellow edible food colouring (optional)
• You will also need
• 2 baking sheets lined with non-stick baking parchment
• Easter cutters of choice

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Preparation

• In a stand mixer, beat together the butter and sugar until pale and fluffy, add the flour, cornflour, pinch of salt and mix until it forms a ball.
• Roll out onto a lightly floured surface to 4mm (approx ¼ in) thick. Cut out shapes with cutters and reroll the dough as necessary.
• Using a plate knife or fish slice, put the shortbreads onto the baking sheets. Bake for 15-20 minutes or until lightly golden. Cool on a wire rack before icing.
• For The Icing, lightly beat the egg whites, then gradually add the icing sugar and continue beating until it forms soft peaks.
  
• To decorate the shortbread, pipe an outline around each biscuit. Separate the icing into two bowls and add a few drops of edible food colouring to each.
• Stir in a little more water to make a runner icing for flooding consistency.
• Fill the centres of the biscuits with coloured icing and leave to set.