Easter shortbread with icing
- Put the flour, baking powder, sugar, egg, lemon zest and salt into a bowl. Add the butter cubes and knead into a smooth dough.
Wrap the dough in cling film and refrigerate for 1/2 hour.
Roll out the dough until it is about 5 mm thick, cut out shapes with biscuit cutters and bake at 180 °C for 10-15 minutes.
Beat the egg whites with a blender until stiff. Stir in half the sugar, gradually add the rest of the sugar with the citric acid, colour with food dye if desired. If the icing is too runny, add a little icing sugar.
Coat the biscuits and leave to dry.