Jubilee Biscuits

Better late than never, eh? We had a lovely, if cold and wet Jubilee weekend. My sister came to stay and we are both unashamed lovers of the Royal Family, particularly the Queen, so we were virtually glued to the coverage of the celebrations. We also went to Chatsworth House for the afternoon, where we had a very British picnic outside on long tables - umbrellas and all! On Sunday afternoon, whilst watching the flotilla, we iced Jubilee-themed biscuits. I really like Nigella's recipe for iced sugar cookies and they're really easy to make, which leaves plenty of time and energy to enjoy the best part - the icing! See below for the recipe, or check Nigella's website. 

Iced Sugar Cookies (Courtesy of Nigella Lawson)


Ingredients:

• 90g soft unsalted butter

• 100g caster sugar

• 1 large egg

• Half teaspoon vanilla extract

• 200g plain flour, plus more for rolling

• Half teaspoon baking powder

• Pinch of salt

Method:

• Preheat the oven to 180C/ gas mark 4
• Cream the butter and sugar together until pale and as light as a mousse, then beat in the eggs and vanilla. 
• In another bowl, combine the flour, baking powder and salt. Add the dry ingredients to the butter and eggs, and fold together. Add a little extra flour, if mixture too sticky.
• Form the dough into a fat disc, wrap in clingfilm and rest in the fridge for at least 1 hour
• Roll the dough to a thickness of about half a centimetre. Cut into shapes and place the biscuits a little apart on the baking sheet. 
• Bake for 10-12 minutes, by which time they will be lightly golden around the edges. Cool on a rack
• Ice once fully cooled.  You can use either fondant or royal (I quite like royal as it sets hard before you ice the details).