SHORTBREAD & YOYO RECIPES
Mini Yoyos
What you will need:
-1 x 340g shortbread baking mix
-170g butter, softened
-Raspberry icing pack/0.25g butter/1tbsp hot water
-Raspberry food colouring (optional)
Mini Yoyo Baking instructions:
(1) Put dry ingredients into food processor or stand mixer. Add butter and process until well incorporated and comes together. It will be the same texture as pastry.
(2) Roll into 30 x 15g balls. Place onto an oven tray lined with baking paper leaving a 2cm gap. Press down with a fork to flatten slightly.
(3) Bake 160°C fan bake 15-20 mins. To test if cooked press the center lightly. If it leaves a dent leave a few more minutes. Remove before they brown around the edges.
(4) Prepare icing by mixing icing pack, butter and hot water together well. For a darker colour add a few drops or raspberry food colouring.
(5) Cool then fill with a flavoured buttercream icing, if desired.
Shortbread
Shortbread Baking instructions:
(1) Put dry ingredients into food processor or stand mixer. Add butter and process until well incorporated and comes together. It will be the same texture as pastry.
(3) Tip the mix onto bench and knead lightly to get a smooth texture.
(4) Roll the shortbread out between two pieces of baking paper lightly dusted with rice flour. Roll to a thickness of 6mm. Cut into desired shapes.
(5) Put onto oven tray lined with baking paper.
(6) Bake 160°C fan bake 15-20 mins. To test if cooked press the center lightly. If it leaves a dent leave a few more minutes. Remove before they start to brown around the edges.