- 10 min
- 20 min
- 250g butter, softened
- 1 tsp Queen Natural Strawberry Essence
- 2 cups (300g) icing sugar, sifted
Preheat oven to 180°C (fan forced) and line two baking trays with non-stick baking paper.
Cream butter and sugar until pale, fluffy and the sugar has dissolved then add egg and vanilla, mixing well to combine.
Sift flour, baking soda, baking powder and salt together, then add to butter mixture and mix until combined.
Separate dough mixture evenly into three bowls and add food colour gel using a toothpick until desired shades are achieved. Spoon teaspoons of dough into balls and place on trays approx. 5cm apart. Bake for 8-12 minutes then allow to cool slightly on baking tray before transferring to a wire rack to cool completely.
To prepare icing, cream butter until pale and fluffy, approximately 5-6 minutes. Add Strawberry Essence and icing sugar and gently mix to combine, then increase speed and mix until well combined. Spoon or pipe icing onto half of biscuits and top with remaining cookies. Store in an airtight container for up to 5 days.
Tip- Baked cookies can be frozen for up to three months, simply wrap tightly in cling wrap and store in an airtight container. To serve, simply thaw until room temperature, then prepare icing and sandwich together.