Shortbread
Easy to make and decorate
1 cup (250g) butter
3/4 cup (180ml) castor sugar
2 tsp (10ml) vanilla essence
1 extra-large egg yolk
2 1/4 cups (335g) flour, sifted
Smarties, to decorate
Makes about 20 biscuits
Beat butter and sugar until pale and creamy.
Add vanilla and egg yolk and mix until combined.
Add flour and beat until a smooth dough forms.
Wrap in clingfilm and refridgerate for about 30 minutes until firm.
Roll dough on a lightly floured surface until 1cm thick.
Cut out rounds and place on a baking tray.
Press Smarties into biscuuts and bake at 180°C for 12-15 minutes until cookies are light and golden.
Cool on wire tacks and serve with glasses of milk.
