CINNAMON SHORTBREAD MEN

Dating back to Elizabethan times, shortbread is a classic favourite given to us by the Scots, often enjoyed as a treat in the festive season. As a little twist on tradition, we’ve added a sprinkle of a cinnamon and nutmeg, making them a delicious alternative to gingerbread men.

			Ingredients 3 cups (450g) plain flour ½ cup (110g) castor sugar 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg 250g unsalted butter, at room temp Icing 1 cup sifted icing sugar 1 to 2 tablespoons hot water Food colouring

Method

1. Sift the flour and nutmeg into a large bowl, then set it aside.
2. In a separate bowl, use electric beaters to cream the butter until it is pale, then add the sugar slowly and beat it until it is light and fluffy.
3. Gently stir the flour mixture in until it is just incorporated into dough.
4. Wrap it in plastic cling wrap and chill it for at least an hour.
5. Preheat the oven to 160 degrees Celsius, move the rack to the middle of the oven, then line two biscuit trays with baking paper.
6. Roll out the dough so it’s 5mm to 10mm (1/4in to 3/8in) thick on a lightly floured surface.
7. Cut out the shapes with lightly floured cookie cutters, put them on the prepared biscuit trays and put them in the refrigerator for about 15 minutes.
8. Bake the biscuits for about 10 to 15 mins or until they are dry but not brown.
9. Let them stand for 10 minutes, then cool them on a rack.
10. When they are completely cooled, putt the icing sugar in a small bowl and slowly add the water a small amount at a time, mixing each addition well until you have the consistency of toothpaste.
11. Add a drop or two of food colouring to give the required colour, then spoon the mixture into a piping bag and decorate the biscuits as desired.

This recipe makes around 20 biscuits depending on the size of the cookie cutter and the thickness of the dough.