Lovely shortbread

Serves 12

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(The shortbread is delicious and easy to make. We made a decorative topping, but you can dust it with a little icing sugar)

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• 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.

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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.

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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.

Decorate it

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.