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    Thursday, March 03, 2016

    Shimmering angel shortbread desserts recipes

      Shimmering angel shortbread desserts recipes

        200g unsalted butter, chilled, chopped
        1/2 cup caster sugar
        1/2 cup rice flour
        1 1/2 cups plain flour
        2 teaspoons vanilla extract
        Coloured sugar, to decorate

    Shimmering angel shortbread desserts recipes

        Step 1

        Process butter, sugar, flours and vanilla in the bowl of a food processor, stopping and scraping down sides with a spatula, if needed, until dough just comes together. Turn out onto a lightly floured surface. Knead gently to combine.
        Step 2

        Divide dough in half. Shape into discs. Wrap in plastic wrap. Refrigerate for 30 minutes or until just firm.
        Step 3

        Preheat oven to 170C/150C fan-forced. Grease 3 large baking trays. Line with baking paper.
        Step 4

        Roll out 1 portion of dough between 2 sheets of baking paper until 3mm thick. Using 5cm x 7cm angel cutter, cut shapes from dough, re-rolling and cutting dough trimmings. Place, 2cm apart, on prepared trays. Using picture as a guide, make a hole in the top of each angel with a skewer. Repeat with remaining dough potion.
        Step 5

        Bake, 1 tray at a time, for 10 minutes or until just firm to touch, but not browned. Working 1 at a time, brush hot shortbread angels with cold water. Sprinkle with sugar. Set aside for 10 minutes to cool slightly. Transfer to a wire rack to cool completely.
        Step 6

        Thread twine or ribbon through holes in angels to form bunting. Serve.

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    Item Reviewed: Shimmering angel shortbread desserts recipes Rating: 5 Reviewed By: Mrs. Chef
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