We have had great fun making these this afternoon, we picked up the idea from the summer issue of the Tesco Magazine and it was really easy.
Ingredients
275g plain flour
200g cold butter
100g icing sugar
2 egg yolks
lolly sticks
To Decorate
egg white
sprinkles
basically, you add the butter and flour and mix to a breadcrumb consistency
Stir in the egg yolks and icing cugar until it forms a dough
roll out on a floured board
Cut in to shapes – we used stars, my tip would be to make the shortbread pretty thick.
The eldest MiniMad pushed in the lolly sticks and then you cook at 200 degrees C for about 10 mins or until the edges start to brown.
Beat the egg white lightly
Brush the hot cooked shortbreads with egg white and sprinkle with decorations.
Leave to cool and then enjoy!
