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Mini fairy shortbreads

  • 0:30 Prep
  • 0:15 Cook
  • Makes 64


  • 300g (2 cups) plain flour
  • 60g (1/3 cup) icing sugar mixture
  • 200g butter, chilled, chopped
  • 1 teaspoon vanilla extract
  • 60ml (1/4 cup) iced water
  • Hundreds and thousands, to decorate


  • 1
    Preheat the oven to 180C/160C fan forced and line 2 baking trays with baking paper. Place the flour, icing sugar, butter and vanilla in the bowl of a food processor. Use the pulse button to process the mixture in short bursts until fine breadcrumbs form.
  • 2
    Add the iced water and process until the mixture just comes together (you may need to add a little extra water). Turn the dough out onto a floured work surface and gently knead until smooth.
  • 3
    Roll out the dough between 2 sheets of baking paper to a 7mm-thick rectangle. Use a sharp knife to cut the dough into 5cm squares, using a ruler as a guide. Cover the dough with the hundreds and thousands. Use a rolling pin to press them gently into the surface.
  • 4
    Transfer the squares to the prepared trays. Cut each square in half diagonally and pull apart slightly. Bake for 15 minutes or until golden underneath and cooked through. Transfer to a wire rack to cool.

Source: taste.com.au


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