Add three tablespoons cocoa and drizzle with melted chocolate for a richer version of this versatile biscuit.
125g butter, softened
170g caster sugar
230g plain flour, plus 2 tsps
30g self-raising flour
5 tbsp desiccated coconut
1 egg white
240g icing sugar, sifted
2tsp lemon juice, approximately
Pink food colouring
Cream butter and sugar in an electric mixer until pale and fluffy. Beat in egg and then stir in sifted flours and coconut.
Knead dough on a lightly floured surface until smooth. Roll between sheets of baking paper to 4mm thickness.
Allow to rest in the fridge for about 30 minutes.
Pre-heat oven to 160C. Line a baking tray with baking paper. Cut out heart shapes with a 5 cm-wide cutter and place on tray 1.5 cm apart. Bake for about 10 minutes or until pale gold. Cool on a rack.
Place egg white in a bowl. Add half the icing sugar and combine. Stir in remaining icing sugar and 2 teaspoons flour. Add enough lemon juice to make a thick, spreadable icing. Tint with food colouring and spread on biscuits. Set at room temperature.
Store in an airtight container.