Iced shortbread biscuits (cookies)

6 servings
30 min
20 min
Very Easy
Some gorgeous iced shortbread biscuits (cookies) in the shape of butterflies that are so very beautiful and fun to make.




  • 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 ΒΌ 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.

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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.


Iced Shortbread Biscuits (Cookies), photo 1
Iced Shortbread Biscuits (Cookies), photo 2
Iced Shortbread Biscuits (Cookies), photo 3
Iced Shortbread Biscuits (Cookies), photo 4
Iced Shortbread Biscuits (Cookies), photo 5


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