Shortbread biscuits

Ingredients

• egg yolks — 2
• sugar — 150 g
• vanilla sugar — 10–15 g
• salt — a pinch
• butter — 180 g
• flour — 250 g

Optional

• zest of two oranges
• cinnamon — 1 tsp
• ginger — 1/2 tsp
• nutmeg — 1/4 tsp

For the icing

• egg white — 1
• icing sugar — 100–150 g
• food colouring — optional

Method

1. Cream the yolks with the softened butter, sugar and a pinch of salt, using a fork or a mixer.
2. Gradually add the flour, orange zest and spices and bring the dough together. Wrap it in cling film and chill for 20–30 minutes.
3. Roll out the dough on a floured surface to about 5 mm thick. Cut out the biscuits with cutters.
4. Bake in an oven preheated to 180°C for about 15 minutes, until golden.
5. For the icing, lightly beat the egg white, adding the icing sugar a little at a time. Beat until the icing is thick and flowing. A piping bag makes decorating easier.