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225g/8oz plain flour
2.5 ml/ ¼ level tsp baking powder
1.5 ml/1 ½ level tsps ground cardamom or mixed spice
175g/6oz unsalted butter, diced
75g/3oz Tate & Lyle Icing Sugar
few drops of vanilla extract
For the decoration
450g/1lb Tate & Lyle Fondant Icing
few drops of food colouring of your choice like black, yellow, and brown |
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Instructions Preheat the oven to 190°C/375°F/Gas Mark 5 a quarter of an hour before cooking.
1. Sift the flour, baking powder and spices together into a mixing bowl. Using your finger tips rub the butter into the flour until the mixture resembles breadcrumbs.
2. Sift the icing sugar and sprinkle in the vanilla. Once mixed press and gently squeeze the ingredients together with one hand to make a smooth dough. Cover with cling wrap and chill for one hour.
3. Roll out the dough on a lightly floured surface using a lightly floured rolling pin to about 5mm/ ¼in thick. Cut in lion shapes traced from the template you can print out here. Using a clean fish slice place the biscuits onto a non-stick baking sheet.
4. Bake for about 12 minutes or until light golden brown, then carefully transfer onto a cooling tray to cool before decorating.
5. To make the icing sift the icing into a large mixing bowl. Add enough cold water (1x15ml/1 tbsp) at a time to make a smooth thick consistency, which should coat the back of a wooden spoon.
6. Using a plain small icing nozzle either pipe the features of the lion in a contrasting colour like black then carefully spoon in the large areas of icing like the mane, body etc. |
