200g / 12 ⁄3 cups Supreme cake fl our (plus extra to dust)
100g Selati castor sugar
Pinch of salt
100g unsalted butter (chopped)
1 medium egg
5ml / 1 teaspoon vanilla extract
1 egg white
500g Selati icing sugar
Put the fl our, salt, castor sugar, butter, egg and vanilla into a food
processor; pulse until mixture comes together (if you don’t have
a processor, rub butter into dry ingredients until it resembles fine
breadcrumbs, then stir in the egg and vanilla using a blunt-ended cutlery
knife). Tip onto a work surface and bring dough together into a disc, then
wrap in cling film and chill for 30 minutes.
Pre-heat oven to 180°C. Lightly fl our a work surface, then roll out the
dough until 5mm thick. The thickness will determine how many cookies
you will get from the dough.
Stamp out hearts, re-rolling trimmings as needed. Put hearts on a
greased baking tray and bake for 12 minutes or until lightly golden.
Cool for 3 minutes, then transfer to a wire rack to cool completely.
To make the icing: Place egg white in a large bowl, slowly sieve icing
sugar into the bowl, beating well in-between. Whip until icing is thick and
creamy. When it is ready it will be glossy and white.
Working quickly, decorate your cookies by spreading the icing over the
cookies or drizzling it over the top. Place on a rack to set.
Continue icing the remaining biscuits. You might need to slightly adjust
the consistency of the icing with water as you go. Allow to set before