Photo: Quentin Jones
Have your say
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
Cut and decorate shortbread in any design that takes your fancy. Store in an airtight container for four to five days.
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.
Makes about 12-16
Reviews
Be the first to write a review.
New user? Sign up
Write a review
You are logged in as [Logout]
All information entered below may be published.
Thank you
Your review has been submitted for approval.
Reviews are moderated and are generally published if they are on-topic and not abusive.