Iced, Layered Shortbread

Name: Iced, Layered Shortbread
Yield: Makes 40 Biscuits, 20 when sandwiched together
Ingredients: plain flour, to dust; 6.5 cm round metal cutter; 2.5 cm round cutter; 2.5 cm heart cutter (optional); 2.5 cm star cutter (optional); 2.5 cm blossom cutter (optional); 60 g bag white royal icing; 2 tsp per biscuit strawberry jam, chocolate spread, lemon curd or dulce de leche

Preparation info

Makes
40
Biscuits

Difficulty
Medium

Appears in

Bake and Decorate

By Fiona Cairns

Published 2011

About

Try lots of fillings. Why not lemon curd, chocolate nut spread or dulce de leche? The cut-out centres in different shapes could be turned into mini biscuits, or re-rolled.

Ingredients

1 × Classic Shortbread dough

Baking
Cookies
Vegetarian

Method

Preheat the oven to 170°C/fan 160°C/350°F/gas mark 3½.

On a floured board, roll the dough out to about 3mm thick and, using the 6.5cm round cutter, cut 40 shortbreads. Cut a central shape - round, heart, star or blossom - from the centre of half the batch, using