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    Wednesday, December 16, 2015

    Christmas shortbreads recipe

    Christmas shortbreads recipe

     Ingredients
     125g butter, softened
     1/2 cup caster sugar
     1/2 teaspoon vanilla extract
     1 cup plain flour
     1/4 cup cornflour
     150g dark chocolate, melted
     1/4 cup slivered almonds, toasted
     1 tablespoon silver cachous
     1 egg white
     1 1/2 cups pure icing sugar, sifted
     Green, red and yellow food colourings
     2 tablespoons green sprinkles
     2 tablespoons orange sprinkles


    Christmas shortbreads recipe
    Method  
    Step 1
    Preheat oven to 160°C/140°C fan-forced. Line 2 baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add flours. Stir until well combined. Turn out onto a lightly floured surface. Knead until smooth. Divide dough into 2. Shape into discs.
    Step 2
    Roll 1 dough disc between 2 sheets of baking paper until 5mm thick. Using a 4.5cm round fluted cutter, cut rounds from dough. Re-roll scraps. Repeat to make a total of 20 rounds. Place rounds on prepared baking trays, 2cm apart. Bake for 10 to 12 minutes or until just golden. Transfer to a wire rack to cool completely.
    Step 3
    Meanwhile, roll remaining dough disc between 2 sheets of baking paper until 5mm thick. Using a 5cm carrot cutter, cut carrots from dough. Re-roll scraps. Repeat to make a total of 20 carrots.
    Step 4
    Place carrots on baking trays, 2cm apart. Bake for 10 to 12 minutes or until just golden. Transfer to a wire rack to cool completely.
    Step 5
    Place a 40cm long piece of baking paper on a flat surface. Place melted chocolate in a mug. Dip shortbread into chocolate to coat half. Allow excess chocolate to drain. Place on baking paper. Sprinkle chocolate with 5 almonds and 5 cachous. Repeat with remaining shortbread rounds, melted chocolate, almonds and cachous.
    Step 6
    Place egg white in a bowl. Lightly whisk until frothy. Gradually add icing sugar, whisking until smooth. Transfer 1/4 of icing into a separate bowl and tint green with food colouring. Tint remaining icing orange using red and yellow food colourings. Spoon green icing into a snap-lock bag. Snip off 1 corner. Pipe green icing onto tops of carrot biscuits to form stalks. Sprinkle with green sprinkles. Spoon orange icing into another snap-lock bag. Snip off 1 corner. Pipe icing onto base of carrots. Sprinkle with orange sprinkles. Set aside to set. Serve.


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    Item Reviewed: Christmas shortbreads recipe Rating: 5 Reviewed By: Mrs. Chef
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