Shortbread cookies originated in Scotland in around the 12th century. In order to avoid paying a government tax on biscuts, Scottish bakers prevented the shortbread cookie from being classified a biscut.
Shortbread cookies are an easy, 3 ingredient biscut to make. The following recipe includes royal icing as well:
Servings: serves 20
Time: 30 minutes (Not including time taken for icing to harden)
Ingredients:
For cookie:
250 g softened butter
1/2 cup caster sugar
3 cups plain flour
For royal icing:
1 1/2 cups icing sugar A little more may be required to keep it's place while piping
1 egg white
1/2 teapoon lemon juice
Method:
For cookie:
Preheat oven to 160°C
Beat butter and sugar in a bowl and mix electrically on medium until light and fluffy. This may take 5-7 minutes
Reduce speed of mixer and gradually add flour. Once flour is added, mix for a further 30 seconds until the batter starts to look like and resemble dough.
Flour bench lightly and bring mixture onto it. Form it into a ball using your hands.
Cut it in half and place one half, wrapped in cling wrap, into the fridge. Roll the remainding peice out until it is approximately 5 mm thick and use cookie cutters to cut biscuts. Repeat until all dough is used, including the lot in the fridge.
Bake for 10-12 minutes when the edges beccome golden brown
Let cool beofre topping with royal icing
For Royal Icing:
Whisk egg white and lemon juice in bowl, gradually adding icing sugar until the miture is well combined.
Add colouring to mixture Colouring is optional
When cookies have cooled, use piping set or lunch bag to add icing to biscut.