Pumpkin-shaped shortbread

Name: Pumpkin-shaped shortbread
Cook time: 1 h 30 min
Yield: about 12-16
Ingredients: 200g butter; 150g sugar; 120g almond meal; 1 small egg, beaten, plus 1 egg white; 250g plain flour; 1 pinch nutmeg; 220g icing sugar, sifted; Red, yellow and green food colouring

Jeremy and Jane Strode

October 19, 2011

Time:1-2 hoursMakes:about 12-16

Cut and decorate shortbread in any design that takes your fancy. Store in an airtight container for four to five days.

Ingredients

200g butter
150g sugar
120g almond meal
1 small egg, beaten, plus 1 egg white
250g plain flour
1 pinch nutmeg
220g icing sugar, sifted
Red, yellow and green food colouring

Method

Beat butter and sugar until mixed well but not light and fluffy. Add almond meal and mix to combine. Stir through beaten egg and then fold through flour and nutmeg until just blended.
Roll between two sheets of baking paper to a one-centimetre thickness. Chill for one hour or overnight.
Preheat oven to 150C. Make a template and cut shortbread into pumpkin shapes. Bake until cooked through and just starting to colour, about 20 minutes depending on the size of your shortbread. Cool on a rack.
Whisk egg white in a mixer and add icing sugar one tablespoon at a time until all incorporated. Use food colouring to create orange- and green-coloured icing. Spread shortbread with orange icing and pipe on green detail.