Australia Day biscuits
- 2 cup (300g) plain (all-purpose) flour
- 1/3 cup (55g) icing (confectioners') sugar
- 125 gram (4 ounces) cold butter, chopped
- 1 egg
- 1 tablespoon chilled water
- 1 teaspoon ground wattle seeds
- 1/2 teaspoon vanilla extract
- 1 quantity royal icing
- royal blue food colouring
- 1 tablespoon small white icing stars
- 2 strawberry sour strap lollies
Royal Icing (1 quantity)
- 1 1/2 cup (240g) pure icing (confectioners’) sugar approximately
- 1 egg white
- 1/4 teaspoon lemon juice
Australia Day biscuits
- 1Process flour, icing sugar and butter in a food processor until mixture resembles breadcrumbs. Add egg, the water, wattle seeds and vanilla; process until dough just comes together. Turn onto a lightly floured surface; gently knead until smooth. Shape into a disc, wrap in plastic wrap, refrigerate 30 minutes.
- 2Preheat oven to 180°C (160°C fan forced). Grease two oven trays, line with baking paper.
- 3Roll half the dough between sheets of baking paper until 3mm (¹/8-inch) thick. Using the 5cm cutter, lightly mark a round in the dough. Using the 4cm cutter, lightly mark a second round, overlapping it slightly with the first round. Using a small sharp knife, cut out a thong (flip flop) shape, following the outer lines of the two marked rounds. Using a drinking straw, make a small hole at the wider end of the thong. Repeat with remaining dough, re-rolling scraps to cut out 30 thongs. Place on trays 2cm (¾-inch) apart.
- 4Bake biscuits, swapping trays halfway through baking time, for 15 minutes or until light golden. Cool on trays.
- 5To make royal icing, sift icing sugar through a fine sieve. Lightly beat the egg white into a small bowl until mixture is just broken up (do not whip into peaks). Beat in the icing sugar 1 tablespoon at a time, until it reaches desired consistency. Using a wooden spoon mix in the lemon juice.tint blue. Spread icing over biscuits. Decorate with stars in a Southern Cross pattern, stand until almost set.
- 6Trim sour straps into 6mm x 8cm (¼-inch x 3¼-inch) lengths. Cut each almost in half lengthways, stopping 5mm (¼-inch) from end. Thread the thicker end of the sour strap into biscuit holes, place split end of strap on either side of the thong; tuck ends underneath the biscuit and secure with a little royal icing; stand until set.
Colour the icing pink or green for another occasion, and decorate with sprinkles. You need a 5cm (2-inch) and a 4cm (1½-inch) round cutter; and a plastic drinking straw.
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