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How to make Lemon snowflakes

Yield = 40
Prep time: 1:35
Cook time: 0:30
Total time: 2:05

Ingredients

  • 200g unsalted butter, chilled, chopped
  • 1/2 cup caster sugar
  • 1/2 cup rice flour
  • 1 1/2 cups plain flour
  • 2 teaspoons lemon rind, finely grated
  • 2 teaspoons lemon juice
  • Silver cachous, to decorate

Royal icing

  • 1 egg white
  • 1 1/2 cups pure icing sugar, sifted

Method

  • Step 1 Process butter, sugar, flours, lemon rind and juice in the bowl of a food processor, stopping and scraping down sides with a spatula, if needed, until dough just comes together. Turn out onto a lightly floured surface. Knead gently to combine.
  • Step 2 Divide dough in half. Shape into discs. Wrap in plastic wrap. Refrigerate for 30 minutes or until just firm.
  • Step 3 Preheat oven to 170C/150C fan-forced. Grease 3 large baking trays. Line with baking paper. Roll out 1 portion of dough between 2 sheets of baking paper until 3mm-thick. Using an 8cm snowflake cutter, cut shapes from dough, re-rolling and cutting dough trimmings. Place snowflakes, 2cm apart, on prepared trays. Repeat with remaining dough portion.
  • Step 4 Bake, 1 tray at a time, for 10 minutes or until just firm to touch, but not browned. Cool on trays for 10 minutes. Transfer to a wire rack to cool completely.
  • Step 5 Make Royal icing: Whisk egg white until frothy. Gradually whisk in icing sugar until mixture is smooth and thick. Spoon into a snap-lock bag. Snip off 1 corner. Using picture as a guide, pipe icing onto 1 snowflake. Decorate with cachous. Repeat with remaining snowflakes, icing and cachous. Set aside for 30 minutes or until icing is set. Serve.