Updated: Jul 27
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.
SHORT BREAD COOKIES
You will need
Standard flour - 225 grams
Castor sugar - 75 grams
Butter - 150 grams (at room temperature)
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.
You will need
Egg whites - from 2 eggs
Water - 2 tablespoons
Icing sugar (sieved) - 3 cups
Cream of tartar - 1/8 teaspoon
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!