Adapted the recipe from AWW cookbook, changed bits. This is a melt and mix shortbread, different for the above, which is creaming.
|Ingredient||Weight||US Volume||Bakers Percentage|
|2 1/2 C plain flour, sifted||375 g||13.23 oz||2.94 cups||88.24%|
|1/3 C cornflour||50 g||1.76 oz||0.39 cups||11.76%|
|butter||250 g||8.82 oz||1.1 cups||58.82%|
|1/3 C icing sugar||66 g||2.33 oz||0.33 cups||15.53%|
|1/4 C castor sugar||50 g||1.76 oz||4 tbspns||11.76%|
|1/2 teasp vanilla||2 g||0.07 oz||0.16 tbspns||0.47%|
Total Weight: 793 grams / 27.97 ounces
Total Flour Weight: 425 grams / 14.99 ounces
Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know  of any corrections.
Melt butter. Sift icing sugar and cornflour, then add sugar. Add butter and vanilla. Beat until thick and creamy. Mix in flour. Press into 8 inch square tin. Bake in mod oven 30 mins.
Make royal icing....gosh I wing this all the time, so I don't have the proportions. Just start with around 2 C of sifted icing sugar. Add egg white until you reach a consistency which is not too stiff it can't flow. Get your sprinkles ready because you have to work fast before the icing dries. Spread over warm shortbread. Add sprinkles. I didn't have enough sprinkles to cover the biscuit fully..because making this was impromptu. Cut while warm and let cool completely before lifting out of tin.
(originally posted in Various Bake Sale Items )