As featured in our December 2019 issue, these shortbread cookies were made by Karen Short and her team at By Word of Mouth and used to decorate for her ice-blue Christmas tree. Karen used a snowflake-shaped cookie cutter and added white icing and edible glitter for a shimmering, festive look.
100g icing sugar
white Royal icing
1. Cream the butter, margarine and icing sugar together until light and fluffy.
2. Mix in the flour and cornflour.
3. Allow the dough to rest in the fridge for at least an hour
4. Flour the working surface and roll the dough out to about 5–7mm thick.
5. Cut into shapes using a cookie cutter and place on a greased baking tray then push a hole into the top using a kebab stick.
6. Place the cookies in the fridge to firm up for about 15–20 minutes.
7. Bake at 180°C for 12‒15 minutes (until light golden). The biscuits will be soft when they come out of the oven and will firm up when cool.
8. Remove and leave to cool.
9. Ice the shortbread with white Royal icing using a piping bag and a 2mm piping nozzle (you can get these from cake decorating shops) and add the edible glitter.
10. Thread a ribbon through the hole and hang on the tree.