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Vanilla shortbread biscuits with royal icing and Montagu sugar coated wild mix

Nothing shouts IT’S HOLIDAY! Better than the perfect shortbread biscuit. We are treating you to  a fantastic recipe by Chef Mynhardt; one that you will want to keep forever. You will thank us for  this one! 

Thank you Chef Mynhardt.

  • Serves: 6 - 8 
  • Prep time: 45 minutes 
  • Cooking time: 15 minutes 
  • Easy to make 

Ingredients

1. 250g butter, softened

2. 125g Castor sugar

3. 250g cake flour

4. 125g corn flour

5. 2,5ml Salt

6. 10ml Vanilla extract

7. 1 egg white

8. 300g icing sugar

9. 100g Montagu sugar-coated wild mix 

Method

1. Cream the butter, sugar and vanilla together in a stand mixer with a paddle attachment.

2. While mixing on a low speed, add the cake flour and corn flour until a soft dough forms.

3. Press the dough flat, wrap in plastic wrap and place in the fridge for 30 minutes.

4. Roll out the dough with a rolling pin until about half a centimeter thick.

5. Using a cookie cutter of your choice, press out shapes and place on a prepared baking sheet.

6. Bake in the oven at 160 degrees Celsius for approx. 15 minutes or until the cookies are slightly browned. Let cool completely.

7. Place the egg white in a stand mixer and whip until soft peaks.

8. Add the icing sugar bit by bit until it forms a white paste. If too thick, add some milk.

9. Place the royal icing in a piping bag with a thin nozzle and pipe your favourite shapes on the cooled biscuits.

10. Garnish your cookies with the Montagu sugar coated wild mix.

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