- 250 g Lurpak butter, melted and cooled
- ½ t vanilla extract
- 55 g caster sugar
- 55 g icing sugar
- 55 g cornflour
- 350 g flour, sifted
Preheat the oven to 180°C.
Combine the butter, vanilla extract, sugar, cornflour in a bowl and cream. Add the flour – if the mixture is too crumbly, add 1–2 T melted butter to bring it together.
Roll out the dough between 2 pieces of baking paper and chill for 30 minutes. Cut out shapes and place on a baking tray, then bake for 8–10 minutes or until golden.
To decorate, combine a little icing sugar with a squeeze of lemon juice and a drop of food colouring. Drizzle over the cookies and sprinkle with soft-centred pearls, edible glitter and dried or fresh edible flowers.
Cook's note: The secret to great shortbread? Good butter, and a lot of it … Try your hand at these cute, easy shortbread cookies for Christmas.