Chocolate shortbread cookies
Ingredients
- 20 x 50 g Woolworths bulk assortment fruit jellies and gums
- 190 g Woolworths Royal icing mix: prepared as instructed
- 4 tbsp good-quality cocoa
- 400 g cake flour
- 170 g caster sugar
- 350 g butter, softened
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Cream the butter and sugar together until ale and fluffy. Sift together the cake flour and cocoa before mixing into the creamed butter mixture.
- Turn the mixture out on a lightly floured surface before kneading together for a few seconds. Place in the fridge to rest for 30 minutes.
- Remove from the fridge and let the dough soften until it can be managed and shaped. Roll out the dough to about 5mm- 1 cm before using various cookie cut outs to press out shapes of the biscuits.
- Place the cut outs on a greased baking sheet and bake for 15 minutes or until just set, they will harden as they cool.
- Place the prepared royal icing in a piping bag, secure the end and snip off the tip. Use the icing as a glue to stick down the various gummy sweets, adding eyes and fangs to the biscuits.
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