• 2 cups plain flour

• 1/4 cup icing mixture

• Pinch salt

• 1 tablespoon ground rice

• 170 grams butter, cold

Icing

• 1 1/4 cup icing mixture

• 1/2 teaspoon strawberry essence

• A drop red food colouring

• 3 tablespoons water

1. Preheat your oven to 170 degrees. Line a large biscuit tray with baking paper.

2. Place flour, icing mixture, salt, ground rice and butter in the food processor. Pulse the mix on high for about 2-3 minutes. The mixture will thicken and clump together. It's ready when you can form a ball in your fingers. If it's dry add 1 tablespoon of water and whizz some more until you can form a small ball of mixture between your fingers.

3. Flour your bench top and tip the dough onto bench. Bring it together with your hands and form a disc. Flatten the disc with your rolling pin. Sprinkle the top of your shortbread disc with some flour as you roll. Roll until your disc is between 1/2cm to 1cm thick. Use a biscuit cutter to cut out the biscuits starting on the outer edge and working your way around the outside until you get to the centre.

4. Use a bread knife to remove each biscuit from the bench and place on the lined baking tray.

5. Form the excess dough into a ball and press into a disc. Use a rolling pin to flatten and repeat the process of cutting and placing onto the biscuit tray.

6. Put in the oven and bake for 20-23 minutes.

7. Once cooked set biscuits aside to cool completely.

8. For the icing - pour water into the small saucepan 2.5cm up the side. Bring to a simmer and turn the heat down to very low. Place a bowl on top of the saucepan to make your icing in.

9. Add icing sugar, strawberry essence, food colouring and water. Mix until a smooth paste. Using a teaspoon dollop the icing mixture onto each biscuit. Allow the icing to cool.