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1
Line 2 baking trays with baking paper and set aside till needed .
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2
Preheat oven to 160C .
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3
Using electric mixer beat together the butter , sugar and vanilla extract , on medium for about 5 minutes or until light fluffy and creamy .
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4
Add the egg and beat till combined .
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5
Sift the flour into the butter mixture and using a wooden spoon , gently mix the flour though until you form a dough .
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6
Flatten the dough slightly and wrap in plastic wrap and refrigerate for at least 20 minutes .
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7
Once Doug has chilled , roll the dough out between two sheet of baking paper until about 3mm thick , you may find it easier to do it in two batches .
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8
Using about an 8cm biscuit/cookie cutter , i used an egg ring , cut out as many pastry discs as pastry allows .
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9
Arrange pastry biscuits/cookies onto the prepared baking paper lined oven trays , about 2cm apart and place in the Preheated oven and bake for 12-15 minutes or until lightly golden .
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10
Once cooked remove biscuit filled trays from the oven and leave to cool on the tray for at least 5 minutes then transfer to wire cooling rack to cool completely .
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11
Whilst the biscuits/cookies are cooling start preparing the icing mixture , by, placing the egg whites into a clean bowl along with 2 teaspoons of the lemon juice and using an electric mixer , beat for about 3 minutes then add the 3 cups of icing sugar and continue beating for about a further 2 minutes or until very smooth .
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12
Spoon about 3 tablespoons of the prepared egg white mixture into a piping bag and very carefully pipe a small circle in the center of the biscuit/cookie then pipe around the outer edge of the biscuits/cookie , repeat with all remaining biscuits/cookies .
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13
Once first step of the icing decoration is done , place any remaining icing mixture out of the piping bag and back into the egg mixture bowl and add the last 2 teaspoons of the lemon juice and mix to combine .
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14
Now fill piping big with the egg white mixture again and proceed to fill between the outer edge circle and the inner circle on the biscuit/cookie , making sure not to leave any gaps .
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15
Repeat with all remaining biscuits/cookies .
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16
Once all are done place any remaining icing mixture back into the egg white mixture .
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17
Now with the remaining icing mixture add few drops of yellow food colouring to the mixture and mix to combine , add more if a deeper colour is desired , then place the mixture into a piping big and pipe the yellow icing mixture into the inner egg white circle on the biscuit/cookie to create the egg Yolks , repeat with all remaining biscuit/cookies .
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18
Once all are iced and ready , sprinkle each biscuit/cookie with a little of the fine sugar and cinnamon to decorate as if the effect of salt and pepper , and set them aside for 5 so the icing can set .
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19
Once all are prepared , place on serving plate and enjoy .
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20
:-) .
