(The shortbread is delicious and easy to make. We made a decorative topping, but you can dust it with a little icing sugar)
- 250 ml (1 c) butter, softened
- 250 ml (1 c) icing sugar
- 5 ml (1 t) vanilla
- 500 ml (2 c) flour + extra for sprinkling
- 125 ml (½ c) cornstarch (Maizena)
Preheat the oven to 160 ° C. Line a baking sheet with baking paper that has been sprayed with nonstick spray.
1 Cream the butter, sugar and vanilla together until thick and creamy.
2 Add the flour and cornstarch and mix until it just forms a dough. Cover with plastic wrap and place in the refrigerator for 20 minutes.
3 Roll the dough on a floured work surface until 1 cm thick. Cut cookies with a serrated 12 cm cookie cutter (or a form of your choice). You can roll out the off cuts.
4 Place the cookies on the baking sheet and make a hole with a kebab-stick in each cookie. Let rest for 20 minutes in the fridge. Bake for 30 minutes or until lightly browned and cooked through. Cool on a wire rack. Thread a ribbon through each hole.
1 We rolled out plastic icing and used the cookie cutter we used for the shortbread. Make a sticky mixture of icing sugar and water and paste the icing firmly on the shortbread.
2 We have printed the black-and-white rose pictures on icing sheets. Cut out the patterns and stick it on the plastic icing topping.