| | Shimmering angel shortbread
Shimmering angel shortbread
Shimmering angel shortbread 4.3-5 9
  • Calories: 286 kj
  • Fat: 3.6g
  • Carbohydrates: 8.7g

How to Make:

  1. Process butter, sugar, flours and vanilla in the bowl of a food processor, stopping and scraping down sides with a spatula, if needed, until dough just comes together. Turn out onto a lightly floured surface. Knead gently to combine.
  2. Divide dough in half. Shape into discs. Wrap in plastic wrap. Refrigerate for 30 minutes or until just firm.
  3. Preheat oven to 170C/150C fan-forced. Grease 3 large baking trays. Line with baking paper.
  4. Roll out 1 portion of dough between 2 sheets of baking paper until 3mm thick. Using 5cm x 7cm angel cutter, cut shapes from dough, re-rolling and cutting dough trimmings. Place, 2cm apart, on prepared trays. Using picture as a guide, make a hole in the top of each angel with a skewer. Repeat with remaining dough potion.
  5. Bake, 1 tray at a time, for 10 minutes or until just firm to touch, but not browned. Working 1 at a time, brush hot shortbread angels with cold water. Sprinkle with sugar. Set aside for 10 minutes to cool slightly. Transfer to a wire rack to cool completely.
  6. Thread twine or ribbon through holes in angels to form bunting. Serve.
Time for preparing:
30 min.


  • 200g unsalted butter, chilled, chopped
  • 1/2 cup caster sugar
  • 1/2 cup rice flour
  • 1 1/2 cups plain flour
  • 2 teaspoons vanilla extract
  • Coloured sugar, to decorate