for 20 biscuits
- For the biscuits
- ½ cup unsalted butter (scant)
- ½ cup caster sugar (scant)
- 1 egg (lightly beaten)
- 1 teaspoon Almond extract
- 2 ½ cups All purpose flour
For the biscuits: heat the oven to 190°C (170° fan) 375°F gas 5. Line a baking tray with non-stick baking paper.
Cream the butter and sugar together in a mixing bowl until light and fluffy.
Beat in the egg and almond extract, a little at a time, until well combined. Stir in the flour and mix to a dough.
Roll the dough out on a lightly floured surface to 1 cm|1/2" thick. Using heart shaped cookie cutters, cut shapes out of the dough and carefully place onto the baking tray.
Bake the biscuits for 8-12 minutes, until pale golden. Leave on the baking tray for 5 minutes to firm up, then place on a wire rack to cool.
For the icing: sift the icing sugar into a large bowl and stir in enough water to create a smooth mixture. Stir in the food colouring.
Carefully spread the icing on the biscuits and place a sugar flower on each biscuit before the icing sets.