18 Feb Vanilla shortbread with royal icing and Montagu sugar coated wild mix
Ingredients
- 250 grams Butter softened
- 125 grams castor sugar
- 250 grams cake flour
- 125 grams corn flour
- 2,5 ml salt
- 10 ml vanilla extract
- 1 Egg white,
- 300 grams icing sugar
- 100 grams Montagu sugar coated wild mix
Instructions
- Cream the butter, sugar and vanilla together in a stand mixer with a paddle attachment. The mixture must be light and pale.
- Lower the speed and slowly add the flour and corn flour. Mix until a soft dough forms. Do not overmix.
- Press the dough flat, wrap in plastic wrap and place in the fridge for 30 minutes.
- Roll out the dough on a floured surface until about half a centimetre thick.
- Using a cookie cutter of your choice, press out shapes and place on a prepared baking sheet.
- Bake in a preheated oven on 160 degrees Celsius for approx. 12 - 15 minutes. Let cool completely.
- Place the egg white in a stand mixer and whip until soft peaks.
- Add the icing sugar bit by bit until it forms a white paste. If it is too thick, add a few drops if milk.
- Place the royal icing in a piping bag fitted with a thin round nozzle and pipe your favourite shape on each cookie.
- Before the icing dries too much, garnish each cookie with Montagu sugar coated wild mix.