Ingredients: 230g flour ⅛ teaspoon salt ½ teaspoon baking powder 115g butter, room temperature 150g granulated white sugar 1 large egg 1 teaspoon vanilla essence
Royal Icing: 1 large egg white 1 teaspoon fresh lemon juice 165 g icing sugar, sifted
Whisk together the flour, salt, and baking powder and set aside. In a separate bowl, beat the butter and sugar until light and fluffy. Add the eggs and vanilla essence and beat until combined. Add the flour mixture and beat until you have a smooth dough. Wrap the dough in plastic wrap and refrigerate for about one hour or until firm enough to roll. Preheat oven to 160 degrees C. Line two baking sheets with grease-proof paper. Remove the dough from the fridge and, on a lightly floured surface, roll out the dough to a thickness of about 1 cm. Keep turning the dough as you roll. Cut out cookies using a lightly floured cookie cutter and transfer cookies to the prepared baking sheets. Place the baking sheets with the unbaked cookies in the fridge for 10 to 15 minutes. Bake cookies for about 10 minutes or until they begin to brown around the edges. Remove from oven and let them cool on baking sheets for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing and decorate.
For the icing: Beat the egg whites with the lemon juice. Add the sifted icing sugar and beat on low speed until combined and smooth. Mix in your colouring gel or powder and use a piping bag and nozzle , pipe as desired.