Iced Easter
Biscuits
Serves 36
225 g butter
125 g caster sugar
275 g flour, plain
50 g dried semolina, or ground rice
50 g icing sugar
Preheat the oven to Gas Mark 4/180°C/fan oven 160°C/350°F.
Beat the butter until softened and gradually beat in the caster sugar. Add the
flour and semolina, working it in with a wooden spoon. Gather the dough
together with your hands, then knead for a few moments until smooth.
Roll out the dough thinly on a lightly floured surface.
Stamp out shapes using biscuit cutters. Arrange on baking sheets.
Bake for 8-10 minutes, or until light golden brown. Cool on
wire racks.
Mix the icing sugar with a little water to make a smooth
glace icing, then use this to decorate the biscuits.
