• 1 egg white
  • 300g (2 cups) pure icing sugar, sifted
  • 3-4 tsp fresh lemon juice
  • 2-3 drops red liquid food colouring
  • Spiced dough
  • Biscuit dough (see related recipe)
  • 155g (3/4 cup, firmly packed) brown sugar
  • 75g (1/2 cup) plain flour, extra
  • 2 tsp mixed spice
  • 1 tsp ground ginger
  • To make spiced dough, replace icing sugar in dough with brown sugar and custard powder with extra flour. Add mixed spice and ginger with the sugar.
  • Preheat oven to 160ºC. Line 2 baking trays with non-stick baking paper. Cut dough in half. Roll out 1 portion on a floured surface until 4mm thick. Use a 6cm heart-shaped cutter to cut hearts from dough, re-rolling when necessary. Place on prepared trays.
  • Bake, swapping trays halfway through cooking, for 20 minutes or until golden underneath. Set aside on trays to cool slightly before transferring to a wire rack to cool completely. Repeat with remaining dough.
  • Whisk the egg white in a bowl until foamy. Stir in icing sugar. Add lemon juice. Stir until a smooth paste forms. Divide in half. Stir colouring into 1 half.
  • Place the icing in piping bags fitted with 2mm nozzles. Pipe pink and white dots around the edge of each biscuit. Draw a skewer through the dots to create a feathered effect. Set aside for 10 minutes to set.