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Shimmering angel shortbread
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Prep Time:
90 minutes
Cook Time:
30 minutes
Total Time:
120 minutes
Create adorable Christmas angel cookies on ribbon for a festive treat or gift. Recipe makes 42 cookies.
Ingredients:
  • 200g unsalted butter, chilled, chopped
  • 65.00 gm rice flour
  • 375.00 ml plain flour
  • 8.80 gm vanilla extract
  • Coloured sugar, to decorate
Instructions:
  • Combine butter, sugar, flours, and vanilla in a food processor until dough forms. If necessary, scrape down the sides with a spatula. Transfer dough to a lightly floured surface and gently knead to combine.
  • Take the dough and split it in half. Form each half into a disc shape, then wrap them separately in plastic wrap. Place them in the refrigerator for 30 minutes, or until they are slightly firm.
  • Preheat your oven to 170C/150C fan-forced, then generously grease 3 large baking trays and line them with baking paper.
  • Roll out the dough to 3mm thickness between two sheets of baking paper. Cut out shapes using a 5cm x 7cm angel cutter, rerolling the trimmings as needed. Place the angels 2cm apart on prepared trays and use a skewer to make a hole in the top of each one, following the picture as a guide. Repeat with the remaining portion of dough.
  • Bake one tray at a time for 10 minutes or until just firm to the touch. Brush hot shortbread angels with cold water one at a time. Sprinkle with sugar and let cool for 10 minutes. Transfer to a wire rack to cool completely.
  • String twine or ribbon through the holes in the angels to create a charming bunting. Enjoy!

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