|Butter||2 4⁄25 Ounce (2 Ounce Plus 1 Teaspoon)|
|Vanilla essence||1⁄2 Teaspoon|
|Apricot jam||2 Ounce|
|Lemon juice||1 Teaspoon|
|Corn flour||1 Ounce|
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Using the teaspoon of butter, grease two large baking sheets.
In a medium sized mixing bowl, cream the remaining butter with a wooden spoon until it is soft.
Add the sugar and beat until the mixture is light and fluffy.
Sift the flour and cornflour [cornstarch] on to the mixture, and mix it in with a metal spoon.
Mix in the water and the vanilla essence.
Lightly knead the dough.
On a lightly floured surface, roll out the dough to a circle about 1/4 inch thick.
Using a 1 1/2 inch pastry cutter, cut out circles of the dough and place them on the baking sheets.
Place the baking sheets in the oven and bake for 8 minutes or until the biscuits [cookies] are a light golden brown.
While the biscuits [cookies] are baking, prepare the meringue.
In a large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
Add 1 tablespoon of the sugar and continue beating for 1 minute.
Using a metal spoon, carefully fold in the remaining sugar.
Remove the biscuits [cookies] from the oven and set them aside to cool slightly.
In a small mixing bowl, mix together the apricot jam and lemon juice.
Place a small teaspoonful of the jam mixture in the centre of each biscuit [cookie].
Place a 1/2 inch star nozzle in a large forcing bag and fill the bag with the meringue mixture.
Pipe swirls of meringue on to the biscuits [cookies], covering them completely and pulling the last squeeze up into a point.
Return the baking sheets to the oven and bake for 8 minutes or until the meringue is set and lightly browned.
Remove the baking sheets from the oven and allow the icicles to cool slightly.
Transfer the icicles to a wire rack and allow them to cool completely before serving.