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Easter Shortbread


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Ingredients              

For the Humpty Dumptys/Chicks
  • 110g caster sugar
  • 1 packet ready made fondant
  • 300g plain flour
  • Wilton food colours
  • 45g rice flour
  • 250g butter, chilled & diced
          Sugar Syrup
  • 200g sugar
  • 200ml water
For the Stain Glass Eggs
  • 110g caster sugar
  • 300g plain flour
  • 45g rice flour
  • 250g butter, chilled & diced
  • Lollipops, finely crushed

Method
For the Humpty Dumptys/Chicks
For the sugar syrup; In a saucepan dissolve the sugar in the water over low heat, once dissolved boil for 2 minutes & allow to cool. Store in a air tight container in the refrigerator. Sift the flours together in a mixing bowl, add the sugar. Rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Bring together with your hands until it forms a ball, kneading slightly but only to combine. Do not over work the pastry as it will shrink in baking and be less delicate to eat. Wrap in cling film & chill for about ½ hour. Preheat your oven to 160°C. Sprinkle your work surface with a light dust of flour and roll out the shortbread to about 4mm thick. Cut into desired shapes with cookie cutters and carefully place onto lined baking sheets. Bake for about 10-15 minutes until very lightly golden in colour. Allow to cool on a wire rack before decorating. For the fondant, use a little food colour and mix well until you have the desired colour. We recommend Wilton colours, so that you achieve a good colour without the addition of liquid which will make the fondant too soft. Dust your work surface with a little icing sugar and roll out until very thin, approximately 2mm thick. Cut and shape as desired. Brush the back of the fondant with sugar syrup & stick onto cookies. Use coloured icing or melted chocolate to pipe final touches (face, eyes, bow ties etc).
For the Stain Glass Eggs
Sift the flours together in a mixing bowl, add the sugar. Rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Bring together with your hands until it forms a ball, kneading slightly but only to combine. Do not over work the pastry as it will shrink in baking and be less delicate to eat. Wrap in cling film & chill for about ½ hour. Preheat your oven to 160°C. Sprinkle your work surface with a light dust of flour and roll out the shortbread to about 4mm thick. Cut into desired shapes with cookie cutters. For the glass window effect, make cut outs with a small knife on half of the biscuits and carefully place onto a lined baking sheet. Bake for 10-15 minutes. Gently sprinkle crushed lollipops into the holes and place in the oven for a few minutes to melt. This will create a stained glass look. Allow to cool. Sandwich together with a plain shortbread biscuit for the back with a little icing. (icing sugar and water)          
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