Royal icing

Ingredients

2 egg whites
2 tablespoons cold water
1 tablespoon strained lemon juice (no pips or fibre)
2 ½ cups Chelsea Icing Sugar

Method

Place all ingredients in a large bowl and beat with an electric beater until fluffy, thick and shiny. Spoon into a piping bag or you can use a small ziplock plastic bag with a small hole cut out of the corner. Pipe onto biscuits for decoration.

Note: Contains raw egg whites - not suitable for pregnant women to eat and those on restricted diets.

Shortbread ribbons

Shortbread

Makes 30

• 200g butter, softened
• 100g icing sugar
• 100g cornflour
• 200g plain flour (plus extra for dusting)
• 1 tbsp freshly grated lemon, lime or orange zest or a mixture
• 2 cups icing sugar
• 2-3 tbsp lemon juice
• 3-4 pieces crystalised ginger, sliced

1. Using an electric beater, cream the butter and the first measure of icing sugar for 5-8 minutes until pale and fluffy. Using a spoon or spatula, mix in the combined sifted cornflour and flour, lastly adding the citrus zest. Gently form into a soft dough log, wrap in cling film and chill for at least 1 hour.
2. Preheat the oven to 165ºC. Divide the log in half – keep one chilled and carefully roll out the other between two sheets of baking paper, lightly dusted with flour to an even thickness of about ½ cm. Cut into shapes with cookie cutters and transfer to lined trays.
3. Bake for 12-15 minutes or until just starting to colour. Let cool on the tray for 5 minutes, then transfer to a cooling rack. Repeat with the remaining dough (or keep chilled for up to 2 weeks).

ANZAC medals

ANZAC biscuits

Makes 30, depending on size.

• 1 cup flour
• 1 cup caster sugar
• 1 cup desiccated coconut
• 2 cups rolled oats
• 125g butter
• 2 tbsp golden syrup
• 1 tsp baking soda
• 3 tbsp boiling water

1. Heat oven to 180C (160C fan bake). Line two baking trays with nonstick baking paper. Place flour, caster sugar, coconut and oats in a bowl and stir to combine. Make a well in the centre.

2. Place butter and golden syrup in a saucepan to melt, or microwave in a bowl to melt. Dissolve baking soda in boiling water. Add melted ingredients and dissolved baking soda to dry ingredients and mix to combine.

3. Roll spoonfuls into balls and press onto prepared baking trays, allowing space for biscuits to spread while cooking.

4. Bake for 15 minutes or until firm and golden brown. Remove to a wire rack to cool, and enjoy!

Cooking tip: Stored in an airtight container, Anzac biscuits will last well for up to a week.