Christmas Shortbread Biscuit Decorations

5 Ingredients

Number of servings

20

1 cup plain flour
125grams butter, softened
2 1/4 cup pure icing sugar (save 1 cup sifted pure icing sugar)
120grams sprinkle and sparkle (to decorate)
1/4 cup rice flour (see tip)

Nutrition per serving

9% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 10

Preheat oven to 180°C.

Step 2 of 10

Line 2 baking trays with baking paper.

Step 3 of 10

Sift flour, 1/4 cup icing sugar and rice flour together into a large bowl. Chop butter and add to flour mixture.

Step 4 of 10

Rub butter into flour using your fingertips until well combined then press mixture together to form a dough. Turn out onto a lightly floured surface. Knead gently until smooth.

Step 5 of 10

Roll out with a rolling pin until 4mm thick. Cut out using Christmas design biscuit cutters: stars, bells, trees etc. Place onto prepared trays.

Step 6 of 10

Make a hole towards the top of each biscuit using the end of a chopstick. Bake for 15 minutes until pale golden.

Step 7 of 10

Cool for 5 minutes on the trays before moving to a wire rack to cool completely.

Step 8 of 10

Mix extra 1/4 cup icing sugar and 1 tbs hot water together until smooth. Divide into small bowls and colour if desired.

Step 9 of 10

Spread icing over biscuits and decorate with silver cachous or coloured sprinkles.

Step 10 of 10

To hang on the tree, thread string through holes. Note: You can replace the rice flour with the same quantity of cornflour, custard powder or cocoa to make different flavours.