Iced, layered shortbread

Iced, layered shortbread

By
From
Bake and Decorate
Makes
40
Photographer
Laura Edwards

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

Quantity Ingredient
1 quantity Classic shortbread, dough only
plain flour, to dust
1 6.5 cm round metal cutter
1 2.5 cm round cutter
1 2.5 cm heart cutter, (optional)
1 2.5 cm star cutter, (optional)
1 2.5 cm blossom cutter, (optional)
60g white royal icing
2 teaspoons strawberry jam, per biscuit
or 2 teaspoons chocolate spread, per biscuit
or 2 teaspoons lemon curd, per biscuit
or 2 teaspoons dulce de leche, per biscuit

Method

  1. Preheat the oven to 170ºC.
  2. On a floured board, roll the dough out to about 3 mm thick and, using the 6.5 cm round cutter, cut 40 shortbreads. Cut a central shape – round, heart, star or blossom -– from the centre of half the batch, using the smaller cutters. If they are to be frozen, lay the raw biscuits now between sheets of baking parchment in a freezer container. They will need to be defrosted for 1 hour before baking.
  3. Put the shortbreads on 2 baking sheets lined with baking parchment. Cook for 12–15 minutes. (You may need to bake them in batches.) Cool on the baking sheets, then carefully transfer to a wire rack with a palette knife. Leave until completely cold.
  4. Drizzle the royal icing backwards and forwards over the surfaces of all the shortbreads with cut-out centres. Allow to dry.
  5. Spread your chosen filling on to all the other shortbreads, and sandwich together with the iced top layers.
Tags:
Baking
Cakes
decorating
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