Iced Shortbread Biscuits (Cookies)

Iced Shortbread Biscuits

You can make these cookies up to 3 days ahead and store in an airtight container.

Makes about 16

Ingredients
150g (5 oz) butter, softened
75g (3 oz) light muscovado sugar
150g (5 oz) plain flour, plus extra for dusting
75g (3 oz) cornflour
Pinch of salt
I medium egg white
200g (7 oz) icing sugar, sifted
Red & yellow edible food colouring (optional)
You will also need
2 baking sheets lined with non-stick baking parchment
Easter cutters of choice

Method

Preheat the oven to 150°C/fan 130°C/300°F/Gas mark 2.

In a stand mixer, beat together the butter and sugar until pale and fluffy, add the flour, cornflour, pinch of salt and mix until it forms a ball. Roll out onto a lightly floured surface to 4mm (approx ¼ in) thick. Cut out shapes with cutters and reroll the dough as necessary. Using a plate knife or fish slice, put the shortbreads onto the baking sheets. Bake for 15-20 minutes or until lightly golden. Cool on a wire rack before icing.

For The Icing, lightly beat the egg whites, then gradually add the icing sugar and continue beating until it forms soft peaks. To decorate the shortbread, pipe an outline around each biscuit. Separate the icing into two bowls and add a few drops of edible food colouring to each. Stir in a little more water to make a runner icing for ?flooding? consistency. Fill the centres of the biscuits with coloured icing and leave to set.

If you are feeling creative, keep a little of the white icing back to add details to the shapes once the coloured icing has set.

Note: this recipe contains raw egg whites.


Lastly, sit back in wonder of what delights you have created, and sample these heavenly creations.