Ingredients:
- 1 Egg
- 1 Egg Yolk
- 1¼ tsp Salt
- 285 gms Plain Flour
- 1 tsp Vanilla Essence
- 285 gms Castor Sugar
- 170 gms Unsalted Butter
- Greased Rind of 1 Lemon
- Coloured Icing & small decorations.
Method:
- Preheat a 350 degrees F/180 degrees C/Gas 4 oven.
- With an electric mixer, cream the butter and soft. Add the sugar gradually and continue beating until light and fluffy.
- Using a wooden spoon, slowly mix in the whole egg and the egg yolk. Add the vanilla, lemon rind and salt. Stir to mix well.
- Add the flour and stir until blended. Gather the mixture into a ball, wrap in graseproof paper, and refrigerate for at least 30 minutes.
- On a floured surface, roll out the mixture about 3 mm thick.
- Stamp out shapes with biscuit cutters.
- Bake until lightly coloured, about 8 minutes. Transfer to a rack and let cool completely before icing, if wished.
Tip: When filling and frosting a cake, place first layer(s) with bottom side up; place last layer with the top side up.