Mother's Day Shortbread Cookies

MOTHER’S DAY SHORTBREAD COOKIES

In case you have forgotten, we are here to remind you that Mother’s Day is just around the corner, and if there was ever a year that your Mum needed some TLC it is this one!

We know some of you may be unable to visit parents right now, but a surprise homemade sweet treat in the post might be just the ticket this year. We have another great recipe from expert baker, Anna Newman, from Sugar Bowl Bakes.

Follow this simple recipe and create some handmade love as a gift this year.

THE INGREDIENTS:

For the biscuit mix: - 250g baking butter block for pastry (at room temp) - 70g Icing sugar - 300g Plain flour - 1tsp Vanilla extract

For the icing: - Fondant icing

THE METHOD:

For the shortbread mix: Beat the butter until soft and slowly add in the icing sugar mixing at a slow speed to avoid the sugar flying out of the bowl! Add your vanilla extract and sieve the flour into the mixture and mix again on a slow speed.

Once mixed together as much as you can with the beaters, you will need to get your hand mucky and dive in! Tip the dough out onto a sheet of baking paper and knead the mixture bringing it all together. Wrap the baking paper around the dough and place in the fridge for at least 2 hours.

Pre heat your oven at 160 degrees and take the dough out of the fridge and start kneading until it appears smooth. Using plain flour, dust your work surface and the top of your dough and start to gently roll out your shortbread mix. Roll to the thickness of a £1 coin or slightly thicker, but keep in mind the thicker the cookie the longer it will take to bake.

Now it’s time to use your cookie cutters. Top tip: cut as close to the edge of your dough aspossible, this will help you get as many out as possible before having to knead backtogether and re-roll.

Place each cookie on a baking tray lined with baking paper. Bake for 12-15 minutes or until golden brown. Leave the shortbread cookies on the baking tray to cool. If you try to move them to a cooling rack while hot they will break.

For the decorations: To decorate you can use royal icing or rolled out fondant as I have here. If using fondant, the best way to make it stick to the cookies is to add on top while they are still hot out the oven. Alternatively spread a thin later of jam for added flavour.

You can either top with fresh fruit, chocolate pieces or other bits and bobs! If you feeling really fancy you may want to purchase some baking stamps like I have here.

If the thought of baking fills you with dread, get in touch with Anna at Sugar Bowl Bakes, and take the drama off your hands!

sugarbowlbakes@hotmail.com | 07769948487