Christmas Shortbread Cookies - don't expect them to last until Christmas!
To make approximately 24 smaller cookie shapes you need;
125g/4oz caster sugar
250g/8oz butter
350g/12oz sifted plain flour
pinch salt
Beat sugar & butter together in mixing bowl. Sift in flour & salt and work together to form stiff dough. Turn out onto floured surface. Knead lightly until smooth. Don't over handle. Chill dough for 10 to 15 minutes in the fridge.
Roll out the chilled dough onto a floured surface. Cut into shapes with pastry cutters. Place on greased baking sheets and cook Gas 4 /180⁰C/350⁰F for 10 to 15 minutes until golden in colour. Lift very gently onto cooling racks.
Make icing- Mix 60g/20z icing sugar in small bowl with a little drop of warm water until you get the correct consistency. Dribble icing over the biscuits and sprinkle with hundreds and thousands or silver balls or little pieces of angelica/ sweets
These make gorgeous presents or tree hanging decorations. Wrap in cellophane (from florists supplies) or I make a small box out of heavy card and cover with paper and cling film. You can even add the recipe as a little tag! You probably need to make more as lots will get eaten in the process! Enjoy - Jane :)
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