- 250 g unsalted butter
- 110 g caster sugar
Cream together butter and caster sugar.
- 360 g plain flour
- 3 tsp ground cinnamon
- 2 tsp nutmeg
Add in the flour and continue mixing on low speed to form a smooth paste. Add cinnamon and nutmeg.
Turn the dough on to a floured surface and gently roll to a thickness of 1cm.
- cookie cutter
- baking sheet
Cut into desired shapes and place them on the baking tray.
Sprinkle a pinch of caster sugar on to the cookies and refrigerate for 20 minutes.
Preheat the oven at 190°c and bake the cookies for 15 minutes.
Take the cookies out of the oven and let it cool for 10 minutes.
- 240 g confectioner’s sugar
- 1 egg white
- ½ tsp salt
Preparing the icing: add the salt and egg white to the confectioners sugar and whisk together, combining all the ingredients together.
Add the vanilla extract and continue whisking.
* optional: Add milk if lumps begin to form.
Separate three icing into smaller bowls.
In the individual bowls- add few drops of the desired colours and mix well.
Decorate the shortbread using the different coloured icing.