- 15 min
- 8 min
- 2 cups (300g) plain flour
- 3 tsp Queen Natural Lemon Extract
- 1/2 tsp baking powder
- 125g butter, chopped
- 1 cup (160g) brown sugar
- 1 large egg
- 1 tbs golden syrup
- 1/4 cup (30g) unsalted shelled pistachios (optional)
- 2 cups (300g) pure icing sugar
- 1 tsp Queen Natural Lemon Extract
Preheat oven 180C (fan forced). Sift flour and baking powder into a bowl. Rub in butter until the mixture resembles breadcrumbs. Stir in sugar.
Add combined egg and golden syrup and Queen Lemon Extract. Mix into a firm dough. Roll out until 2-3mm thick and cut with cookie cutters of choice. Arrange on baking tray lined with non-stick baking paper ensuring cookies are 1-2cm apart.
Bake for 8 minutes, remove trays from overn and allow biscuits to cool on tray for a few minutes before turning to a wire rack to cool completely.
For icing, mix icing sugar, Queen Lemon Extract and enough water to make a thick runny icing.
Dip the top of the cooled biscuits into the icing mixture to coat, sprinkle with chopped pistachios and put in fridge immediately to set icing. Once icing is set, remove biscuits and keep in an airtight container.