Monday, 13 October 2014

Funfetti Shortbread

I made this shortbread for a Macmillan coffee morning we had at work. I found it kind of disappointing, shortbread isn't that interesting but the sprinkles were fun!
 


Funfetti Shortbread (from Cookies and Cups)
 
225g butter, room temperature
2 tsp vanilla
1/2 tsp salt
95g icing sugar
250g flour
100g sugar strands/sprinkles

Preheat oven to 180°C. Grease and line a 23 x 23cm tin with greaseproof paper. 

Cream together the butter, vanilla and salt until light and fluffy. Add in the sugar and mix until incorporated. Seive and then fold in the flour, mixing until just incorporated. Stir in sprinkles until evenly distributed.

Press the dough into the tin and bake for 35-40 mins until the top is dry and lightly golden. Allow to cool completely in the tin and then cut into pieces.

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