Method

• Preheat oven to 180°C
• In a mixing bowl, cream together the softened butter and castor sugar until light and fluffy. Add the honey and vanilla extract, mixing until well combined.
• Gradually add the Snowflake Cake Wheat Flour, mixing until a soft dough forms. Shape the dough into a ball, wrap it in cling film, and refrigerate for at least 1 hour to firm up.
• On a lightly floured surface, roll out the chilled dough to about 5mm thickness.
• Using Easter-themed cookie cutters, cut out shapes from the dough and place them on a baking tray lined with parchment paper.
• Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
• Remove from the oven and allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.



For the Icing:

• In a bowl, add a few drops of water to the icing sugar to create a thick consistency. It should hold its shape when piped without spreading.
• Transfer about a third of the icing to a piping bag fitted with a small round nozzle (or snip a tiny opening at the tip). Pipe an outline around the biscuits.
• Create simple patterns inside the outline, like lines, spots, and zigzags. Let the icing dry for about 10 minutes.
• Divide the remaining icing between different bowls for colouring. Use food colouring gels to dye each portion of icing.
• Add a few drops of water to each coloured icing to slightly loosen it and transfer the icing to separate piping bags.
• Use the coloured icings to fill in the outlined shapes. You may need a cocktail stick to gently push the icing into the corners of the biscuit.
• Once covered, allow the icing to dry for a few hours before storing the biscuits in an airtight container.