For the pastry
2 ½ cups (300g) flour
1teaspoon baking powder
3/4 cup (150g) sugar
3 egg yolks
1teaspoon finely grated orange rind
milk, as required
For the glaze
1 egg white
2 cups (260g) caster sugar
1 teaspoon lemon juice
Sift flour and baking powder into a bowl.
Cube butter and rub it into dry ingredients until mixture resembles coarse bread crumbs.
Stir in sugar, egg yolks and orange rind.
Add some milk to form a firm dough.
Turn it over a floured surface and knead gently.
Shape dough into a ball, wrap it in plastic food wrap and refrigerate for 30 minutes.
Roll out pastry to 4mm thick.
Cut out cookies of different shapes with floured cutters and place them on a baking sheet.
Cook in a moderate oven for about 12 minutes or until well cooked.
Do not allow them to get golden. Remove from oven and cool over a wire rack.
Place egg white with half of the caster sugar and all the lemon juice in a mixing bowl. Beat with electric mixer for 5 minutes.
Remove from mixer and whisk in the rest of the sugar for about 10 minutes or until soft peaks form.
Divide the glaze between a number of bowls and dye it with different food colourings.
Coat cookies with glaze and allow to dry before serving.
These cookies can be stored in tins or hermetic jars for several days. They are a kids’ favourite treat.