250g organic butter
3/4 cup organic raw sugar
1 organic egg yolk
1 tsp organic vanilla
2 cups organic wholegrain spelt flour, sifted.
Icing
1 1/4 cups organic icing sugar
2 tbs organic lemon juice
Leave the butter at room temperature, then beat in an electric mixer with the sugar until a pale creamy colour has been acheived. Then add the vanilla and egg yolk. Continue to beat then gradually add four in and keep on mixing until becomes a smooth dough. Wrap in a plastic bag and place in the refridgerator. leave until firm, this can usually take around 20 minutes.
Then remove from the fridge and break into four equal parts and using non stick baking paper roll out the dough until its about 4mm thick. using a cookie cutter, cut dough into shapes. repeat with all dough.
Then place on a tray lined with non stick baking paper and bake at around 180 degrees for 15-20 mins or until lightly browned. Cool on wire racks then ice
ICING
Sift icing sugar into a medium bowl. Gradually add the lemon juice, stirring with a wooden spoon until a smooth paste forms.
