Easter Cookies (lactose-free)

Combine the wet and dry ingredients together in a bowl and mix it to a short pastry.

Preheat the oven and line 2 large baking trays with baking parchment.

Top And Bottom Heat Oven Temperature: 180 °C

Fan Assisted Oven Temperature: 160 °C

Roll out the dough to a thickness off approx. 1/2cm. Using different easter cutters, stamp out cookies, re-rolling the dough as necessary.
Arrange the cookies on the prepared baking trays. Bake the cookies until lightly brown. 

Baking Time: 10 - 12 Minutes

Leave to cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.

Once the cookies have cooled, put the egg white in a small bowl and whisk using an electric hand whisk for 1 minutes. Add the lemon juice and the icing sugar one tablespoon at a time. Whisk for about 4 minutes until the mixture is thick and glossy.

Put the icing into a piping bag and cut a small hole in the end. Use the icing to make thin lines on the top of the cookies. How you want to flood your cookies, make the icing a little more liquid with the lemon juice- first make an outline with the icing and then fill in the centre using a toothpick to help spread the icing around the cookies. 

Decorate the cookies with the “Easter Party Sprinkles”. Leave to set for 3 hours and they are ready to enjoy.