Name: Shortbread twists and shapes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 1/4 cup plain flour; 3/4 cup rice flour; 1 cup icing sugar; 185 gram cold butter, chopped; 1 egg; 1 tablespoon milk; 2 tablespoon cocoa; Icing; 1 cup icing sugar, sifted; 1 knob butter; 1 teaspoon hot water

Ingredients

1 1/4 cup plain flour

3/4 cup rice flour

1 cup icing sugar

185 gram cold butter, chopped

1 egg

1 tablespoon milk

2 tablespoon cocoa

Icing

1 cup icing sugar, sifted

1 knob butter

1 teaspoon hot water

Method

1.Preheat oven to moderately slow, 160°C. Line four oven trays with baking paper.

2.Sift flours and icing sugar together into a bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Add combined egg and milk. Mix until dough comes together.

3.Turn out onto a lightly floured surface. Knead gently. Halve mixture. Knead cocoa into one portion.

4.Take a heaped teaspoon of plain dough and roll out to a 10cm log. Repeat with a heaped teaspoon of chocolate dough. Twist the two doughs together and place onto two prepared trays in a candy-cane shape. Repeat to make 16 candy canes. Bake 15-20 minutes, until firm. Cool on trays.

5.Roll out remaining dough to 5mm thickness. Use small Christmas-shaped cutters to cut out biscuits. Place onto trays; bake 8-10 minutes, until firm. Cool on trays.

6.To make icing, combine icing sugar with butter and water; stir until smooth. Pipe on edges of biscuits or spread over.

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