Rævikort

Method

Cream together the butter and caster sugar until pale and fluffy, then beat in the eggs one at a time with the vanilla extract. Sift the flour, baking powder and salt together, then fold into the wet ingredients until just combined. Divide the dough in half, shape into two discs, wrap in cling film and chill for 30 minutes. Preheat the oven to 190°C and roll out the dough between baking parchment to about 5mm thickness, then cut into heart or diamond shapes with a knife or cutter. Bake for 12-15 minutes until golden, then cool on a wire rack. While cooling, whisk the icing sugar with water to form a smooth glaze and drizzle generously over the cooled biscuits. Allow the glaze to set completely before serving.