Even before Christmas, here is a nice way to keep the kids entertained and to delight snacks…
For 50 shortbread biscuits
- 250g (2 cups) of flour
- 80g (1/2 cup) of brown sugar
- 1 pack of vanilla sugar
- 1 tbsp of 4 spices (Cinnamon, black pepper, clove et nutmeg)
- 150g (2/3 cup) of salted butter
- 1 egg
- 150g to 200g (2 cups) of icing sugar
- 1 egg white
- 1 squeeze of lemon juice
Sift the flour and mix it with the sugar, the vanilla sugar and the 4 spices. Add the butter cut in pieces and knead to obtain a fine powder.
Add the egg and mix until a smooth dough. Form a ball and wrap it in cling film then set aside in the fridge for one hour.
Roll out the dough on a floured work surface. With a cookie cutter, cut forms in the dough and place them on a baking sheet.
Bake at 160°C for 12 to 15 minutes. Biscuits are done when the edges are turning golden brown.
Prepare the icing. Lightly beat the egg white with a fork and mix with the sugar and the squeeze of lemon juice. (Add more or less sugar depending of the desired consistency).
Garnish the biscuits with the icing and let dry in open air.
Plates: Twistor and Twistagain @ Bernardaud