Description
Make these heart-shaped shortbread cookies for a sweet treat. Decorate with royal icing and sprinkles for a festive touch.
Ingredients
Scale
- 125g butter, softened
- 1/4 cup (55g) caster sugar
- 1 cup (150g) plain flour
- 1/4 (45g) rice flour
- 100’s & 1000’s, to decorate
- 1 Coles Australian Free Range Egg white
- 2 tsp lemon juice
- 1 1/2 cups (240g) pure icing sugar, sifted
- Pink liquid food colouring
- Egg white, extra, to serve
- Lemon juice, extra, to serve
Instructions
- Preheat oven to 160°C. Line 2 baking trays with baking paper. Beat butter and sugar until creamy. Stir in flour and rice flour. Knead until smooth.
- Roll out dough to 3mm thickness. Cut heart shapes and place on trays. Bake for 10 mins or until light golden. Cool completely.
- To make royal icing, whisk egg white and lemon juice. Gradually add icing sugar until smooth. Divide into 3 portions and tint pink. Pipe edges of biscuits. Set aside to set.
- Add egg white and lemon juice to remaining icing to make a runny paste. Spoon icing into the center of biscuits and spread. Sprinkle with 100’s & 1000’s. Set aside to set.
Notes
- Ensure butter is softened for easy mixing.
- Cool cookies completely before decorating.
- Adjust icing consistency as needed for piping and spreading.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 10mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg