Iced shortbread biscuits (cookies)

Name: Iced shortbread biscuits (cookies)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Cuisine: En
Ingredients: 150g (5 ounces) butter, softened; 75g (3 ounces) light muscovado sugar; 150g (5 ounces) plain flour, plus extra for dusting; 75g (3 ounces) cornflour; Pinch of salt; medium egg white; 200g (7 ounces) icing sugar, sifted; Red and yellow edible food colouring (optional); You will also need; 2 baking sheets lined with non-stick baking parchment; Easter cutters of choice

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Dessert

Very Easy

50 min

Some gorgeous iced shortbread biscuits (cookies) in the shape of butterflies that are so very beautiful and fun to make.

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.