Monogrammed sugar biscuits

Monogrammed sugar biscuits

  • Preparation Time35 mins
  • Cooking Time9 mins
  • Serves60
  • DifficultyEasy
1 1/2 cups icing sugar, sifted
240g butter
1 egg
1 tsp vanilla essence
1 tsp pure almond essence
2 1/2 cups plain flour
1 tsp bicarbonate of soda
1 tsp cream of tartar
Granulated sugar
Royal icing, recipe follows

For the royal icing

*3 egg whites
1 (450g) box icing sugar
1/8 tsp cream of tartar
Food colouring, optional

1) In a bowl, cream together the sugar and butter, then mix in the egg and vanilla and almond essences. In another bowl, stir together the flour, bicarbonate of soda and cream of tartar; mix the dry ingredients into the creamed mixture, then cover and refrigerate for 2-3 hours, or overnight.

2) Preheat the oven to 180C/Gas 4.

3) Divide the chilled dough in half and roll it out on a lightly floured pastry cloth to a 0.5cm thickness. Lightly grease some baking trays. Cut the dough with a floured biscuit cutter; sprinkle with sugar. Transfer the biscuits to the prepared sheets and bake for 9 minutes.

4) In a medium bowl, combine egg whites, sugar and cream of tarter. Beat at low speed with an electric mixer until blended. Increase mixer speed to high, and beat for 8-10 minutes, or until mixture holds a peak. Cover with a damp cloth when not in use. Separate into bowls and add food colouring, if desired.

5) Remove biscuits from oven and, when cool, ice with royal icing.

Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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