Iced shortbread biscuits (cookies)
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Some gorgeous iced shortbread biscuits (cookies) in the shape of butterflies that are so very beautiful and fun to make.
Ingredients
6
Preparation
Preparation30 min
Cook time20 min
- 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.
Observations
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.
Questions
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