Butterfly Cookies

Baked and decorated these butterfly cookies for dd's classmates to celebrate Easter. The recipe was gotten from the Straits Times shared by Sylvia Kang for Mind Your Body. The recipe is true to what the article suggested .... High in flavour, low in sugar :-)

Ingredients:

100 g unsalted butter, soften
50 g icing sugar
150 g plain flour
100 g corn flour
2 pinches of salt
orange zest, finely chopped
lemon zest, finely chopped
6 tbsp UHT milk

Method:

Pre-heat oven to 175 degree C.
Cream butter and icing sugar together till light and creamy.
Fold in the rest of the ingredients and mix well till a dough is formed.
Cling wrapped the dough and place in the fridge for about an hour.
Roll the dough out between two pieces of cling wrap to about 3 mm thin with a rolling pin.
Cut out the desired butterfly shapes and place them on the silicon paper lining the cookie sheets.
Bake them for about 20 minutes.
Cool the cookies completely before decorating them with colored icing.

Colored Icing for decorating cookies.

1 no. egg white, lightly beaten
1 1/2 cups icing sugar
1 to 2 tsp lemon juice

Stir all the above ingredients till well blended.
Divide the icing into different portions and add in a drop of food coloring.