Prepare the Shortcrust Pastry Biscuits and Water Icing is easy and fun! We can do these biscuits in every moment and also for every occasion: it is enough to choose different shapes for the cutters!
I prepared these in Ester version. We could prepare and use them as place cards! It is a good idea, isn’t it?
Shortcrust Pastry Biscuits and Water Icing
Ingredients for the shortcrust:
- 130 g of icing sugar or superfine sugar;
- 55 g of egg yolks;
- 200 g of butter;
- 330 g of plain flour;
- lemon grate rind/vanilla;
- 1 pinch of salt.
Ingredients for the icing:
- icing sugar a.r.;
- water a.r.;
- food colouring.
Preparing the Shortcrust Pastry Biscuits and Water Icing
Mix the egg yolks with the sugar. Then add the butter at pieces (at room temperature). Combine quickly.
Add the flour, the lemon grate rind or vanilla and the salt
Combine until a smooth and uniform dough is obtained.
Roll out the dough between two baking papers. Roll it out to even thickness of about 5 mm. Leave the dough in the fridge for about 30 minutes.
Preheat the oven to 170° C.
When we take the dough out of the fridge, we cut it whit the chosen cutters.
Once cut, arrange them onto a baking tray covered with baking paper.
Bake the Shortcrust Biscuits for about 12 minutes. Take the biscuits out of the oven and let them cool.
Preparing the Water Icing
For the Water Icing, I have a suggestion for you: prepare it a little at time because the icing is going to harden quickly. Indeed, preparing the icing in a few quantity will help us to have no waste.
In a small bowl melt two teaspoons of icing sugar with a water one: we will obtain a firm cream. To make the icing more firm we must add some icing sugar, otherwise we must add some water.
We must use a small quantity, without going too far. To colour the water icing, use a drop of food colouring at time.
To dress the Shortcrust Pastry Biscuits with the Water Icing the only limit is our fantasy!