Although these biscuits have the flavour of classic shortbread, the texture is much lighter. They literally melt in the mouth which makes them ideal for children. Although, for a smarter looking biscuit which is more appealing to adults, spoon the mixture into a piping bag fitted with a large star nozzle and pipe the biscuits onto the baking sheet.
225g/8oz butter, slightly softened
75g/3oz icing sugar
175g/6oz plain flour
50g/2oz icing sugar
2 – 3 tsp lemon juice
sugar strands, chocolate drops, hundreds and thousands or silver balls
Preheat the oven to 180C/350F/gas mark 4.
Line baking sheets with baking parchment.
Cream the butter and icing sugar until fluffy
Gradually add the flour and continue beating for a further 2 – 3 minutes until its smooth and light.
Roll into balls and place on the baking sheet and bake for 8 – 10 minutes until just lightly browned.
Remove from the oven and transfer to a wire rack to cool completely.
Sift the icing sugar into a small bowl. Add the lemon juice and blend until a smooth icing forms.
Using a small spoon put a little icing on each of the biscuits and before it sets dip them into the sugar strands, chocolate drops, hundreds and thousands or silver balls.