0:15

To Prep

0:15

To Cook

7

INGREDIENTS

EASY

DIFFICULTY

30-40 small biscuits

MAKES

5

AVG RATING

(1 Member)

Shortbread decorations

Ingredients
    • Method
    • Notes
    1. Step 1

      Preheat oven to 170°C. Line 2 baking trays with non-stick baking paper.

    2. Step 2

      Combine the flours, sugar, allspice and salt in a bowl. Use your fingertips to rub butter into flour mixture until it resembles fine breadcrumbs. Turn onto a lightly floured surface and knead until smooth. Use a lightly floured rolling pin to roll out dough until 5mm thick. Use a variety of 2 to 5cm-diameter pastry cutters to cut out shapes.

    3. Step 3

      Use a skewer to pierce the shapes for the napkin decorations, so ribbon can be threaded through after cooking.

    4. Step 4

      Place shortbread on trays. Bake in oven for 10-12 minutes or until biscuits change colour. Set aside on trays to cool.

    Shortbread can be made up to 3 days ahead. Store in an airtight container.

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