Ingredients

• 125g butter, chilled, chopped
• 1 2/3 cups plain flour, plus extra for dusting
• 1/4 cup malted milk powder
• 1/3 cup pure icing sugar, plus extra for dusting
• 1 egg
• 500g ready to roll white icing
• 1 teaspoon strawberry essence
• Pink, green, blue, purple and yellow gel food colouring

Method

• Step 1 Place butter, flour, milk powder and icing sugar in a food processor. Process until mixture resembles fine crumbs. Add egg. Process until mixture just comes together. Turn dough out onto a lightly floured surface. Knead until smooth. Shape into a disc. Cover in plastic wrap. Refrigerate for 30 minutes.
• Step 2 Preheat oven to 170C/150C fan-forced. Line 2 large baking trays with baking paper. Roll out dough between 2 sheets of baking paper until 5mm thick. Using a 6cm round cutter, cut rounds from dough, re-rolling and cutting trimmings. Place rounds, 2cm apart, on prepared trays.
• Step 3 Bake 1 tray at a time for 12 to 15 minutes or until light golden. Stand for 5 minutes. Transfer to a wire rack to cool completely.
• Step 4 Meanwhile, dust a flat surface with extra icing sugar. Knead white icing until smooth. Knead in strawberry essence. Divide icing into 5 equal portions. Using food colouring, tint one portion pink, one portion green, one portion blue, one portion purple and remaining portion yellow.
• Step 5 Roll out pink icing between 2 sheets of baking paper until 3mm thick. Using a 6cm round cutter, cut 1 round from icing. Lightly brush 1 biscuit with water. Using the picture as a guide, top biscuit with icing round. Gently press to secure. Press a 4.8cm heart-shaped cutter into icing on biscuit. Using alphabet stamps, stamp messages onto biscuits. Repeat with remaining biscuits, water and icing portions. Set aside for 30 minutes or until icing is firm. Serve.