Ingredients

Method

• 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

Method

Ingredients

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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.