Shortbread wands recipe

631 ratings Rate
  • Serves 20
  • 20 mins to prepare and 8 mins to cook, 10 mins to cool
  • 167 calories / serving
  • Freezable
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Preheat oven to Gas Mark 6, 200°C, fan180°C. Place the flour and butter in a bowl and rub together with your hands until it makes crumbs.

Stir in the icing sugar then add the egg yolks and start squeezing the mixture together until it all binds to a dough. Roll out on a lightly floured work surface and cut into 20 stars, about 8-9cm across at widest point.

Place on a baking sheet and carefully push a lolly stick through the thickness of the dough. Bake for 6-8 minutes until just turning golden brown at the edges.

Beat the egg white lightly with a fork. Divide the granulated sugar between 2 small bowls and add a tiny drop of pink colouring to one bowl and blue to the other.

Rub the sugar together between your fingers until you get the desired colour.

As soon as the biscuits are cooked brush them over very lightly with egg white, using a clean children's paint brush.

Sprinkle each one with sugar strands and leave them to cool for 10 minutes before removing from the baking tray.

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  • Ingredients

  • 275g plain flour
  • 200g firm butter, diced
  • 100g icing sugar
  • 2 egg yolks
  • plus 20 lolly sticks (available from
  • To decorate

  • 1 egg white
  • 4tbsp granulated sugar
  • pink food colouring
  • blue food colouring
  • 1tbsp coloured sugar strands
  • Energy 700kj 167kcal 8%
  • Fat 9g 13%
  • Saturates 5g 26%
  • Sugars 9g 10%
  • Salt 0g 0%

of the reference intake
Carbohydrate 20g Protein 1.9g Fibre 0.6g


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