Easter Shortbread Cookies
Perfect for the kids!
75 g Caster Sugar
150 g Salted Butter at room temperature
200 g Plain Flour
25 g Corn Flour Sugar
240 grams icing sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract
Food coloring (of choice!)
1. Preheat your oven to 180°c grease your baking tray.
2. In a large bowl, mix the butter and caster sugar until light and fluffy.
3. Sift in the flour and cornflour and mix to form a stiff dough.
4. Tip the dough onto a lightly floured worktop and gently knead until smooth. Roll the dough into a long sausage (sound the same thickness as a rolling pin)
5. Wrap the dough In some cling film and transfer it to the fridge. Leave for about 30 minutes.
6. Cut your dough into circles around 1cm thick and transfer it to your pre-greased baking trays. You should get about 18 biscuits.
7. Bake in your pre-heated oven for around 10-15 minutes until the tops are lightly golden.
8. Remove from the oven and leave the biscuits to cool on their tray for around 10 minutes, before transferring them to a wire rack to cool completely.
1. Combine the icing sugar, 2 tablespoons of milk, and vanilla extract in a large mixing bowl and whisk until well combined and no lumps remain. The mixture will be pretty thick at this point.
2. Keep adding the remaining 1 tbsp of milk until you reach a creamy consistency.
3. Take 1 tbsp of the mixture and put it to one side.
4. Add in a few drops of your choice of food colouring to the mixture, if you are using two like us, split the mixture into two and add colouring into separate bowls.
5. Use a knife and spread the icing on top of the cookies
6. Using the tbsp of the mixture you put to one side, take a toothpick and dunk it into the mixture and apply to cookies to create the designs.