OLYMPC SHORTBREAD BISQUITS
Posted on August 6, 2012 by Francesca Lanni
Make these crumbly, buttery, traditional shortbread biscuits in the shape of gold medals is perfect fun for children. Makes 12-15.
Ingredients: 200g plain flour, 120g unsalted butter, chopped, 50g caster sugar, ½ tsp vanilla extract, gold lustre, edible glitter, a tube of writing icing and a ribbon, for decoration.
Method: Sift the flour into a bowl and add the chopped butter. Rub with your fingertips until it looks like breadcrumbs and then tip in the sugar and the vanilla extract. Bring the dough together with your hands and refrigerate for 20 minutes. Preheat the oven to 200°C and line a baking tray with greaseproof paper. Take out the dough and roll out to a thickness of around 5mm. The dough will be crumbly, but just push it all back together and roll again. With a 7cm circular biscuit cutter, stamp out biscuits and place gently on the baking tray. Continue rolling and stamping until all the dough is used up. With a sharp knife, cut a small hole at the top of each biscuit and then bake for 10-12 minutes, until just golden. Leave to cool on the tray. Lift off the biscuits and dust with a little gold lustre or edible glitter, thread a ribbon through the hole at the top and pipe a number one onto each.
Result: gain your on medal and eat it!