Box up these shortbread trees for a Christmas gift both kids and adults will love.
Ingredients (makes 3 large)
120g unsalted butter, softened
60g caster sugar
120g plain flour
60g rice flour (see note)
1 eggwhite, very lightly beaten
1/2 cup 100s and 1000s
120g unsalted butter, softened
60g caster sugar
120g plain flour
60g rice flour (see note)
1 eggwhite, very lightly beaten
1/2 cup 100s and 1000s
Method
1. Preheat the oven to 180°C.
2. Place the ingredients in a food processor and blend until just combined. Turn out onto a well-floured work surface and bring together with your hands until you have a rough ball of dough. Use a floured rolling pin to roll out the dough to about 1/2 cm thick. Use a decorative or festive cookie cutter* to cut shapes from the dough, then place on a greased baking tray and bake in the oven for 20-25 minutes. Remove from oven, brush with eggwhite and sprinkle with 100s and 1000s. Return to the oven for a further minute.
3. Allow to cool completely before packing in tissue-lined boxes.
1. Preheat the oven to 180°C.
2. Place the ingredients in a food processor and blend until just combined. Turn out onto a well-floured work surface and bring together with your hands until you have a rough ball of dough. Use a floured rolling pin to roll out the dough to about 1/2 cm thick. Use a decorative or festive cookie cutter* to cut shapes from the dough, then place on a greased baking tray and bake in the oven for 20-25 minutes. Remove from oven, brush with eggwhite and sprinkle with 100s and 1000s. Return to the oven for a further minute.
3. Allow to cool completely before packing in tissue-lined boxes.
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