Shortbread
Christmas Edition
< 30 mins.
Preparation
10 - 30 mins.
Baking
20 mins.
Resting
Ingredients
- 250g butter
- 110g caster sugar
- 360g plain flour
- *3 tsp Ralahami Cinnamon (optional)
- *2 tsp Nutmeg (optional)
Icing Ingredients
- 240g Icing sugar
- 1 Egg white
- ½ tsp Salt
- 1 tsp Vanilla extract
- Icing colours
- *1 tsp milk (optional)
Utensils
- Spatula/wood spoon
- Rolling pin
- Cookie cutters
- Piping bag
- Ice modelling & garnishing toolset
Instructions
1.
Preheat the oven to 190°C/Gas mark 5
2.
- 250g butter
- 110g caster sugar
Cream together butter and caster sugar together.
3.
- 360g plain flour
Fold in the flour and combine together to get a smooth paste. Turn out the dough to a work surface and gently roll out the dough to a 1cm thickness.
4.
- Cookie cutters
Cut into shapes and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
5.
Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
6.
- 240g icing sugar
- 1 egg white
- ½ tsp salt
Add the salt and egg white to the icing sugar and whisk together to prevent lumps from forming.
7.
- 1 tsp vanilla extract
- *1 tsp milk (if required)
Add the vanilla extract and continue whisking.
*Add milk if lumps start to form.
8.
Separate the icing sugar into smaller bowls.
9.
In the individual bowl, add few drops of the required food colouring and mix well till you get the desired colour.
10.
- Piping bag
- Ice modelling & garnishing toolset
Decorate the shortbread using the different coloured icing.
Have you tried this recipe?
Mention us @ralahamivillage and tag #ralahamicinnamon #ralahamichristmas
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