MsLizzie ( aged 4) and I spent yesterday evening baking shortbread cookies, and this morning decorating.
Whip 227gm butter and 1 c caster sugar until light and fluffy. With the beaters on slow add 2 eggs and 2 tsps vanilla essence. Whip until light. Then add the stirred mix of 3 cups plain flour, half tsp salt and half tsp baking soda.
When the beaters labour, remove from bowl, tip onto board and lightly gather together and press down into two disks. Wrap well in cling film and refrigerate for at least an hour. The mix is very short and especially in Australian heat gets too soft very quickly.
Once the hour is up, turn oven to 175 Celsius to preheat and line a cookie sheet with baking paper. Lightly flour a surface and roll out small pieces of stiff dough until 2cm thick and rapidly cut and transfer to cookie sheet asap.
Bake 8 to 10 minutes – until firm and starting to brow on edges. Remove to cooling racks and continue the process.
Leave to cool well.
Whip 2 eggs whites, wih 2 tsp lemon juice and 2 and one quarter cups of sifted pure icing sugar until stiff. Spoon into a piping bag with a plain tip and pipe a decorative pattern. We lined the stars and Christmas trees – with the intention of flooding with butter icing before eating – IF they survive that long.