Wedding cake biscuits

  • 525g plain flour, plus some for dusting
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 220g unsalted butter, room temperature
  • 340g caster sugar
  • 2 extra-large eggs
  • 1 1/2 tsp vanilla essence
  • Royal icing, fondant or biscuit glaze, for decorating
1) Preheat the oven to 180C/Gas 4. In a medium bowl, whisk together the flour, salt and baking powder.

2) In a large mixing bowl, combine the butter and sugar with a hand mixer until fluffy, about 2 minutes. Add the eggs, one at a time. Add the vanilla and mix well. Add the flour mixture and mix with a spatula until a ball of dough forms.

3) Transfer the dough to a well-floured work surface and cut it in half. Place waxed paper over half of the dough and roll out to about 0.5cm thick. Transfer the other half of the dough to the refrigerator to keep cold until ready to use.

4) Using biscuit cutters, cut the dough into various shapes and put on a greaseproof paper lined baking sheet. Repeat with the other half of the dough. Bake for 11 to 13 minutes.

5) Leave the biscuits on the baking sheet to cool. Decorate with royal icing, fondant or biscuit glaze.

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