I made these biscuits for the Christmas Party and decorated them with simple icing sugar glaze and sugar sprinkles to make them more fun. This came from a small fun recipe book call BYTE SIZE! This recipe is also available from Nutricia on their Facebook page.
It was a lot of fun for children to make these shortbreads, they loved mixing, rolling, cutting the shapes and of course licking the mixing bowls and the spoon afterwards 🙂
Low Protein Shortbread
To make the shortbread, you will need;
50g (2oz) butter at room temperature
50g (2oz) hard margarine such as Stork
50g (2oz) caster sugar
175g (7oz) Loprofin Mix
2-3 tsp cold water
1 tsp of ground mix spice or any flavouring of your choice* (optional)
For simple icing
300g (10 1/2 oz) icing sugar
2-3 tbsp water
hundreds and thousands, or other cake decorations
- Preheat Oven temperature to 150 C/300 C/Gas Mark 2
- Place butter and margarine in a mixing bowl and beat well, add sugar and beat together until light in colour and texture.
- Stir in the Loprofin Mix (or any flavouring you would like to add. I have added Ground Mix Spice to make it bit more Christmasy)
- Using one hand, squeeze the mixture until it comes together, adding sufficient water to give a manageable dough. Transfer to a surface lightly dusted with Loprofin Mix and knead the dough for 30 seconds, until smooth.
- Roll out the dough to about 1/2 cm (1/4 inch) thickness, on a surface lightly dusted with Loprofin Mix.
- Cut into desired shapes, i.e. circles, stars, animal shapes or others.
- Transfer the biscuits to the lightly greased baking trays and bake in a pre-heated oven 20-25 minutes, until pale golden in colour.
- Remove from the baking trays whilst still warm, cool on a wire rack.
- Make the icing by sifting the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture.
- To ice the shortbreads, drizzle the icing over the cakes, sprinkle with decorations and set aside until the icing hardens.