These Halloween shortbread are one of my favourite things to make. I came across the recipe three years ago and have made it every year since. They are light, crisp and buttery. They are perfect to take to work, school or have with tea.
The simple recipe and photo sequence follows
1 cup unsalted butter
1/2 cup icing sugar
2 cups all purpose flour
Yellow and orange gel food colouring
In a bowl with a mixer beat butter until fluffy (almost white). Add icing sugar and beat until combined. Stir in flour until smooth, flip out onto a clean surface and kneed with hands until all of the dough sticks together. Cut dough in half. Divide one half into one thirds and two thirds.
Set aside the smallest part of the dough. Tint the largest portion yellow and the other orange. Divide each piece into half. Create a 8.5 inch log with each piece. Place each colour on top of each other to form the candy corn. Wrap each log with plastic wrap and press all of the logs together making a triangle or candy corn shape. Repeat with remaining logs. Put into fridge for 2 - 48 hours. Slice logs into 1/4 inch individual cookies. Bake at 325 degrees for 15 - 20 minutes or until the cookies slightly brown. Makes around 50 cookies.
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| beating the butter |
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| dough before it's kneaded |
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| splitting dough into proportions |
