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Shortbread Petal Cake
MAKES 45 individual biscuits or nine stacks. Make 3 times the recipe to serve 20-27
PREPARATION 1 hour including decorating time
COOKING TIME 13 minutes
INGREDIENTS
200g butter, chopped
¾ cup pure icing sugar, sifted
1 ½ cups plain flour
¼ cup cornflour
¼ cup custard powder
2 egg yolks
1 teaspoon vanilla
2 tablespoon water
For Decorations:
1 quantity of Icing Crème from Passionfruit White Chocolate Cupcakes (omit the red and yellow colouring)
Coloured piped flowers (available from specialty icing shops)
Lengths fine ribbon
STEP 1
Place chopped butter, icing sugar, plain flour, cornflour and custard powder into a food processor and process until mixture resembles breadcrumbs.
STEP 2
Add egg yolks, vanilla and water and process until mixture comes together.
STEP 3
Lightly knead mixture on a lightly floured board until smooth. Refrigerate for 30 minutes.
STEP 4
Roll dough out to a 5 mm thickness and cut out petal shapes using a 6cm shaped cutter. Place “petals” onto a baking paper lined baking tray and bake in a preheated oven at 180ºC for 13-14 minutes. Set aside to cool on a wire rack, then divide the biscuits into 2 quantities.
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