Marbled Biscuits

Beat butter and sugar together using electric beaters until smooth and creamy. Beat in egg and vanilla.

Sift flour and baking powder together and stir into butter mixture. Knead dough on a lightly floured surface until smooth. Divide in half. Roll out dough between 2 sheets of baking paper until 4mm thick. Place onto baking trays and chill for 30 minutes.

Preheat oven to 180°C. Cut out biscuit shapes using an egg-shaped cutter. Carefully transfer to lined trays, leaving space between each. Re-roll scraps, chilling if dough becomes too soft to work with.

Bake for about 12 minutes or until edges are golden. Cool on trays for 5 minutes then transfer to wire racks and cool completely.

To make the marble icing, lightly whisk egg white in a medium bowl until loosened and foamy. Gradually whisk in icing sugar until smooth, then whisk briskly for a few minutes until glossy. Add water, 1 tsp at a time, until thick enough for drizzling.

Working with 2-3 tbs icing at a time, place onto 4 saucers. Cover remaining with plastic wrap to prevent a crust forming. Add a few drops of food colouring to each plate and swirl through with a toothpick.

Press one biscuit top-down into icing, then remove by lifting one side first. Keeping the biscuit level, shake sideways to remove excess. Turn glazed side up, wipe edge and place on wire racks to set. Repeat with remaining biscuits.