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Basic biscuit recipe
A basic shortbread biscuit recipe should be part of every baker’s repertoire and this one is so easy the kids can get involved. A variety of cookie cutters, colourful icing and sprinkles are all it takes to keep little hands busy during the school holidays.
Recipes and styling Katelyn Williams Photos Angie Lázaro Food Assistant Simon Orviss
(makes 30)
250g butter, at room temperature
60g icing sugar, sifted
250g cake flour
50g corn flour
Cream the butter and sugar until pale and light.
Sift flour and corn flour together over the butter mixture and beat until a dough forms. Shape the dough into a disc, wrap in plastic wrap and refrigerate for 1 hour or until firm.
Roll out on a lightly floured surface with a rolling pin to about ½cm thick and cut out shapes with your choice of cookie-cutter.
Place on a lined baking tray and bake at 160°C for 15-20 minutes or until golden and crisp. Allow to cool on a cooling rack and ice as desired.
Why not try our Jolly Jammers or Chocolate Mashmallow cookies?
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