Ingredients 250g unsalted butter, softened
1 cup caster sugar
3 cups plain flour
½ cup custard powder
½ sour cream
2/3 cup desiccated coconut
300g packet ready-made white icing
Confectionary of your choice, to decorate
Beat the butter and sugar in a bowl using hand-held mixer until pale and creamy in texture.
Add the sour cream and beat until combined.
Stir coconut, custard powder and flour into the butter using a wooden spoon until a dough forms.
Rolls the dough into a disc shape and cover using cling wrap, and chill for 10 minutes.
In the meantime, preheat oven to 180°C fan force and line 2 baking trays with baking paper.
Take the dough and roll out between two sheets of baking paper until about 4mm thick.
Cut out biscuits using a cookie cutter and transfer to trays.
Bake each tray of biscuits for approximately ten minutes or until biscuits are pale golden.
Remove from the oven and cool on trays for about 5 minutes.
Transfer to wire rack and cool completely.
Dust a rolling pin with icing sugar to prevent sticking and then roll out the ready made icing.
Using the same cookie cutter, cut out icing and place on top of the biscuits.
Tip: Brush water onto back of icing to help it stick to biscuit.
Decorate using chosen confectionary. Brush water onto front of biscuit to help candy stick to icing.
Serve and enjoy, or place in an airtight container to retain freshness for later.