Jubilee Shortbread
Serves: 16
Ready in: 30 to 60 mins
Use Lakeland's Crown Cookie Cutters (£2.99, [url=http://www.lakeland.co.uk]http://www.lakeland.co.uk[/url]) to shape your shortbreads, then decorate with colourful icing.
Ingredients:
100g Kerrygold butter50g caster sugar
150g plain flour
1/4 tsp ground mixed spice
1 free-range egg yolk
method:
- In a mixing bowl, beat the butter with a wooden spoon until smooth and creamy. Add the sugar and beat for 2-3 minutes until light and fluffy.
- Sift in the flour and mixed spice, stirring to combine. Add the egg yolk and bring the mixture together with your hands, kneading lightly until smooth. Wrap and chill for 15-20 minutes.
- Preheat the oven to 180C/350F/Gas 4 (reduce for fan ovens). Line two baking sheets with baking parchment or greaseproof paper.
- Roll out the dough on a lightly floured surface. Use crown-shaped cutters to stamp into biscuits (or use a plain or fluted cutter). Carefully lift onto the baking sheets.
- Bake for 10-12 minutes until light golden. Cool for a few minutes on the trays, then transfer to a wire rack to cool completely. Leave plain, or decorate with coloured icing – it's up to you!
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