Shortbread

Step 1/13

• 25 g unsalted butter
• 11 g caster sugar

• stand mixer with whisk

Cream together butter and caster sugar.

Step 2/13

• 36 g plain flour
• ⅓ tsp ground cinnamon
• ¼ tsp nutmeg

Add in the flour and continue mixing on low speed to form a smooth paste. Add cinnamon and nutmeg.

Step 3/13

• rolling pin

Turn the dough on to a floured surface and gently roll to a thickness of 1cm.

Step 4/13

• cookie cutter
• baking sheet

Cut into desired shapes and place them on the baking tray.

Step 5/13

Sprinkle a pinch of caster sugar on to the cookies and refrigerate for 20 minutes.

Step 6/13

Preheat the oven at 190°c and bake the cookies for 15 minutes.

Step 7/13

Take the cookies out of the oven and let it cool for 10 minutes.

Step 8/13

• 24 g confectioner’s sugar
• ⅛ egg white
• ⅛ tsp salt

• whisk

Preparing the icing: add the salt and egg white to the confectioners sugar and whisk together, combining all the ingredients together.

Step 9/13

• ⅛ tsp vanilla extract

• whisk

Add the vanilla extract and continue whisking.

Step 10/13

• ⅛ tsp milk

* optional: Add milk if lumps begin to form.

Step 11/13

Separate three icing into smaller bowls.

Step 12/13

• assorted food coloring

• bowl

In the individual bowls- add few drops of the desired colours and mix well.

Step 13/13

• piping bag

Decorate the shortbread using the different coloured icing.

Enjoy your meal!