Vix's Easter Shortbread Cookies

Welcome to our first blog post!!

These cute Easter shortbread cookies are guaranteed to keep the kids entertained for at least an hour! This recipe makes 12-18 cookies.

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SHORT BREAD COOKIES

You will need

• Standard flour - 225 grams

• Castor sugar - 75 grams

• Butter - 150 grams (at room temperature)

• Vanilla paste

• Rainbow sprinkles (optional)

Let's get baking!

Step 1: Pre- heat oven to 160 degrees.

Step 2: Combine flour, sugar and a dash of vanilla paste into a large mixing bowl.

Step 3: Mix together on medium speed with paddle attachment until a smooth dough has formed. If you are adding sprinkles, now's a good time to throw them in to the mix. If you don't have a paddle attachment for your mixer, you can use a wooden spoon - might be a bit of a work out!

Step 4: Roll out the dough on a lightly floured surface to approximately 5-10 mm thick and cut with desired cutters or dough cutter. Or, get creative and cut your own shapes!

Step 5: Place onto a well greased or lined baking tray and bake in the oven for 12-15 minutes until your cookies turn a light caramel colour.

Step 6: Leave to cool completely.

Step 7: Once cooled, used your desired icing colours and get decorating! Store in an air tight container.

Any left over or spare dough can be re-rolled and used again and raw dough can be kept in plastic in the fridge for 2 weeks.

ICING

You will need

• Egg whites - from 2 eggs

• Water - 2 tablespoons

• Icing sugar (sieved) - 3 cups

• Cream of tartar - 1/8 teaspoon

Method

Step 1: Combine all ingredients into a mixing bowl, mix with paddle attachment on medium speed until consistency is smooth.

Step 2: Remove from the bowl and split into batches for different colours.

Step 3: Add your desired food colouring to the icing batches and mix.

Step 4: Pour icing into piping bag, or use tooth picks for decorating your cookies!

Tag us in a photo of your decorated cookies on Facebook or Instagram to be into win a $50 Lawn Bar voucher!

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