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You can make these shortbread cookies on sticks in any shape you like and decorate them with melted chocolate, icing or anything else you like. They are great for decorating children. Another option is to leave them plain; they are just as delicious.
Times
Preparation time: 30 minutes, plus cooling and setting
Cooking time: 12 minutes, plus cooling
Do it
15-20 cookies, depending on the size of your models
Ingridients
For shortbread
- 85 g of powdered sugar
- 170 g unsalted butter, softened
- 230 g plain flour, plus extra for sprinkling
- 25 g of desiccated coconut
- grated rind of 1 lemon
Decorate
- 150 g of white chocolate
- 12-15 rods
- gel food coloring
- sprinkles, chocolate chips, waffle flowers or sugar paste shapes (optional)
The method
1. Place the sugar and softened butter in a bowl and beat together until pale and fluffy. You can do this in an electric mixer for a few minutes or get those hands ready!
2. Add flour, coconut, lemon peel and a pinch of salt and mix briefly. Turn it out onto a work surface and bring it together with your hands – don’t overwork the dough. Wrap in transparent foil and place in the refrigerator for 30 minutes.
3. Preheat the oven to 180C/160C fan/gas. 4. Line two baking sheets with greaseproof paper.
4. Roll out the chilled shortcrust pastry on a lightly floured work surface to about 5 mm thick. Using cookie cutters, cut out cookies of any shape and place them on lined baking sheets 2½ cm-5 cm apart.
5. Reroll the dough borders and continue cutting until the dough is used up. Return to the fridge on the trays to harden for 20 minutes.
6. Bake for 10-12 minutes until the pastry is pale golden and crispy. Remove from the oven and place on a cooling rack to cool completely.
7. Melt 50g of white chocolate in a heatproof bowl in 30 second bursts in the microwave or set over a pot of simmering water. Turn the cookies over and add a piece of white chocolate to their backs; slide the stick onto the chocolate to cover. Allow to set completely before turning to decorate.
8. Melt the remaining white chocolate and divide it into several bowls, mixing a little gel food coloring into each until you get the desired shades. Place each color in another piping bag with a small tip (or a reusable sandwich bag with the tip cut off) and decorate the pastry. While the chocolate is still melted, drizzle over the decorations, if using. Let it harden. They will last 4-5 days in an airtight box.
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