Recipes and styling Raphaella Frame-Tolmie Photographs Sean Calitz Ingredients: • 400g cake flour • 200g caster sugar • A pinch of salt • 2t ground allspice • 1t ground pimento • 200g unsalted butter • 1 large egg • 1t milk • 2 large egg whites • 500g icing sugar, sifted • Food colouring of choice Directions: Preheat the oven to 170ºC and line a tray with baking paper. Sift the flour into a large bowl and combine with the caster sugar, salt and spices. Rub the butter into the dry ingredients using your fingertips, until the mixture resembles breadcrumbs. Make a well in the centre, add the egg and milk, and mix well until the dough forms a ball. Take care not to overmix, or the biscuits will shrink. Wrap the dough in clingfilm and refrigerate for about 20 minutes. Lay a large sheet of baking paper out on an even surface, transfer the dough onto the paper and press into a disc. Cover with a layer of baking paper and roll the dough out to a thickness of about 5mm. Using a cookie cutter of your choice, cut the biscuits out and transfer them to the prepared baking tray, allowing a 2cm space between each one. Bake for 18 to 20 minutes or until golden in colour. Remove from the oven, place the biscuits on a wire cooling rack and allow to cool completely before icing. To make the icing, place the egg whites in a clean bowl and using an electric beater, whisk until foamy. Beat in a couple of tablespoons of sifted icing sugar. Gradually add the remaining icing sugar and beat until the mixture is thick, white and the consistency of toothpaste. If using more than one colour, divide the icing into bowls, stir in your choice of food colourings into each bowl and cover with clingfilm to prevent it from drying out. Spoon the icing into a piping bag fitted with a number one or number two nozzle. The surface of your biscuit should be flat. Pipe a border of icing around each biscuit and if desired, also pipe the outline of a design in the middle of the biscuit. Make sure there are no gaps (or the iced filling will overflow) and allow to dry. Squeeze the remaining icing back into the bowl and gradually add a little water until it is just of pouring consistency. Fill a piping bag with this icing and ice inside the previously piped borders. Decorate if desired and allow to dry completely before serving. Makes about 24 This recipe was originally featured in the April 2012 issue of House and Leisure.