Shortbread Cookies

Makes 15-20 (depending on cookie cutter size)

Ingredients

215g unsalted butter, room temp

1 ¼ cup icing sugar, sifted

1 tsp table salt

2 cups cake flour

1 tsp vanilla extract

For the royal icing

1 cup sifted icing sugar

1 egg white

Method

Measure the flour, salt and icing sugar into a bowl and set aside. Add the butter to a large bowl and vanilla extract and beat with a hand held mixer until light and pale. Add the flour mix and a little chilled water, a little at a time until the dough comes together. Flatten into a disc. Wrap dough in plastic and chill until firm, at least 2 hours.

Preheat the oven to 180’c.  Remove plastic wrap from dough. Roll out the pastry to desired thickness and cut out into trees and stars. Place on a lined baking tray.

Bake, rotating tray halfway through, until cookies are slightly puffed and slightly golden, 12–14 minutes. Let cool on the tray for at least 10 minutes.

To make the icing combine the icing sugar and egg white and beat until it reaches a firm consistency. Place in a piping bag and decorate cookies as desired.