Ingredients:

  • 1 cup (225 g) Unsalted Butter, softened
  • 1 cup (200 g) Granulated or Caster Sugar
  • 1 Large Egg (50 g), room temperature
  • 1 tsp (5 mL) Pure Vanilla Extract
  • 3 cups (360 g) All-Purpose Flour, sifted
  • 1 tsp (5 g) Baking Powder
  • 1/2 tsp (3 g) Fine Sea Salt
  • 4 cups (480 g) Confectioners' Sugar, sifted
  • 4 tbsp (40 g) Meringue Powder
  • 1/2 cup (120 mL) Warm Water (plus extra drops for thinning)
  • 1/2 tsp (2.5 mL) Clear Vanilla or Almond Extract
  • Gel Food Colouring (As needed)

Instructions:

  1. Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, cream the softened butter and sugar until light and fluffy—about 3-4 minutes. Scrape down the bowl.
  2. Add Wet Ingredients: Beat in the egg until just combined, followed by the vanilla extract. Do not overmix here.
  3. Combine Dry Ingredients: Whisk the sifted flour, baking powder, and salt together in a separate bowl.
  4. Incorporate Dry: Gradually add the dry mixture to the wet mixture on low speed until the dough just comes together. It should be stiff but not crumbly.
  5. Chill the Dough (First Chill): Divide the dough into two discs, wrap tightly in cling film, and chill in the refrigerator for a minimum of 90 minutes. This is non-negotiable for zero spread.
  6. Roll and Cut: Preheat oven to 350°F (175°C). Roll one chilled disc between two sheets of parchment paper to a uniform thickness of 1/4 inch (6 mm). Cut out shapes using your heart cutters.
  7. Chill Again (Second Chill): Place the cut dough shapes directly onto lined baking trays. Place the trays in the freezer for 10 minutes before baking.
  8. Bake: Bake for 10–12 minutes, rotating the tray halfway through, until the edges are just barely golden. The centres should still be pale.
  9. Cool Completely: Let the biscuits cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare Icing Base: In the clean bowl of your stand mixer (whisk attachment), combine the sifted confectioners' sugar and meringue powder. Slowly add the warm water and flavouring.
  11. Whip: Beat on low speed for 1 minute to combine, then increase to medium-high and whip for 5-7 minutes, until the icing is very stiff and holds glossy, sharp peaks. This is your Stiff Icing.
  12. Separate and Colour: Divide the stiff icing into several bowls depending on how many colours you require. Add gel food colouring and mix gently.
  13. Create Piping Consistency: Take a portion of coloured icing. Slowly add water, drop by drop, mixing thoroughly until the icing holds a peak, but the peak folds over gently like soft-serve ice cream. Place this Piping Icing into piping bags fitted with small tips.
  14. Create Flooding Consistency: Take the remaining coloured icing. Add more water until the icing, when scraped with a knife, smooths out and disappears into itself within a slow 8–10 seconds. Place this thinner Flooding Icing into squeeze bottles or piping bags (no tip needed).
  15. Outline: Using the Piping Icing, carefully trace the border of each cooled biscuit. Allow this outline to crust over and set for 15 minutes.
  16. Flood: Fill the outlined area with the corresponding Flooding Icing. Use the scribe tool or toothpick to gently push the icing right up to the piped edge and smooth the surface, popping any air bubbles.
  17. Dry: Allow the flooded cookies to dry completely, uncovered, in a cool, dry room for at least 12 hours, or ideally overnight, until the surface is hard and matte.
  18. Add Details: Once the flood layer is bone dry, use the stiff Piping Icing again to add fine details, lettering, or wet-on-wet designs.