Biscuits:

1. Preheat the oven to 180C. Line two baking trays with baking paper.
2. Add the butter (250g), sugar (90g), vanilla bean paste (2 tsp), fine rice flour (100g) and plain flour (300g) into the bowl. Blitz Speed 6 / 20 seconds.
3. Program 1 minute / Closed Lid / Kneading Function or until a dough has slightly formed. It may take a little longer depending on how cold your butter is. The longer you knead, the better it will come together.
4. If the mixture is too dry, add a few drops of milk or water to bring it together.
5. Sprinkle the bench with a little flour and pour the dough out onto it. Lightly knead the dough by hand to bring it together.
6. Roll the dough out to 0.5-1cm thickness.
7. Flour your cookie cutters lightly and cut various sized shapes from the dough.
8. Continue to knead, roll out the dough and cut shapes from it until all is used.
9. Place smaller shapes on one baking tray and the larger shapes on the other.
10. Bake for 12-15 minutes or until slightly golden.
11. Allow to cool completely.

Icing:

1. If you need to make your own icing sugar, add sugar (340g) to the bowl and grind Speed 9 / 10 seconds. Set aside in a small bowl.
2. Add the egg whites (2) to the clean and dry bowl. Insert the whisk attachment. Mix Speed 2 / 30 seconds, ensuring egg whites are frothy.
3. Add the icing sugar (340g) and lemon juice (2 tsp) to the bowl. Mix Speed 2 / 15 seconds. Scrape down sides.
4. Place some pink food colouring (2 drops, if using) into the icing mixture in the bowl. Mix Speed 2 / 15 seconds or until thoroughly combined.
5. Ice the top of each biscuit with the pink icing and sprinkle with hundreds and thousands.
6. Allow icing to set and store in airtight container.
7. Enjoy!

Make your own!

*Make your own egg free icing with the Buttercream Icing recipe from The Tea Party Issue or the Emergency Icing or Simple Buttercream Icing recipes from The Party Issue.