By Chelsea Sugar
Prep time 10 mins
Cooking time 20 mins
2 cups plain flour
1 tsp baking powder
½ cup Chelsea Organic Raw Sugar
¼ tsp grated lemon rind
2 cups Chelsea Icing Sugar
¼ tsp butter, softened
2 tbsp boiling water
¼ tsp vanilla essence
Red food colouring
Sift flour and baking powder into a bowl. Rub in butter with your fingertips until it resembles fine bread-crumbs.
Add Chelsea Organic Raw Sugar, and lemon rind.
Lightly beat egg in a separate bowl. Add to dry ingredients, mixing to form a stiff dough.
Turn dough out onto a lightly floured board. Roll out to 4mm thickness. Cut out heart shapes using different sized heart cutters then place biscuits on a greased or lined baking tray.
Bake at 180°C for 20 minutes or until light golden brown. Transfer biscuits on to a wire rack and allow to cool.
Sift Chelsea Icing Sugar into a bowl. Add butter and sufficient boiling water to mix to a spreadable consistency.
For different icing colours, set aside some white icing, then add one drop at a time of red colouring to remaining icing to get shades of pink to bright red.
Ice the biscuits and decorate as desired.