For the recipe Easy Ice Shortbread
|100 g||Lightly Salted Butter (3 ½ oz, softened)|
|40 g||Caster Sugar (1 ½ oz)|
|150 g||Plain Flour (5oz)|
|25 g||Cornflour (1oz)|
|Dr. Oetker Yellow Easy Ice (x1 sachet/100g)|
Preheat the oven to 200˚C (180˚C fan oven, 400˚F, gas 6). Line a large baking tray with baking parchment. In a bowl, beat the butter and sugar together until soft and creamy. Sieve the flour and cornflour onto the creamed butter and sugar and stir until the mixture forms a firm dough.
Turn on to a lightly floured surface and knead gently until smooth. Roll out to a thickness of 1/2cm (1/4 inch) - the mixture will be quite short. Using a 6cm (2 ¼ inch) crinkle edged round cutter, stamp out 14 rounds. Arrange on the baking tray, spaced slightly apart. Prick the tops with a fork and chill for 30 minutes.
Bake for about 15 minutes until lightly golden. Cool for 5 minutes then transfer to a wire rack to cool completely.
When ready to decorate, prepare the Easy Ice as directed on pack and squeeze a little icing on top of each biscuit. Spread the icing to cover each biscuit evenly using a knife.
Top each shortbread with a Regal Ice flower (see tip) and leave aside for a few minutes until lightly set. Your iced biscuits are now ready to serve and enjoy!
To make Regal Ice flowers, lightly knead 15g (½ oz) Dr. Oetker White Ready to Roll Regal Ice until pliable. Flatten slightly and add a few drops of your favourite Dr. Oetker Gel Food Colour– try Hot Pink, Ultra Violet or Bright Blue. Fold the icing over the Gel and knead gently until well blended – use a little icing sugar if the mixture becomes sticky. Roll out thinly on a lightly dusted work surface and using a 1.5cm (2/3 inch) diameter flower cutter, stamp out approx. 30 flowers, re-rolling as necessary. Transfer to a board lined with baking parchment. Pipe the centre detail using Dr. Oetker White Designer Icing. Leave until firm enough to handle, then secure on the cakes whilst the icing is still wet.
1 serving = 30g
|Per serving||Per 100g/ ml|