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  1. Home
  2. shortbread recipe

Pretty pink shortbread crescents

A little something for the biscuit tin, these make great lunchbox treats too - by Chantal Walsh
  • 28 Jan 2016
Pretty pink shortbread crescents
Cook: 70 Minutes - easy - Makes 22 - Vegetarian - nut-free - pregnancy-safe
Proudly supported by
A little something for the biscuit tin, these make great lunchbox treats too

Ingredients

1 ½ cups plain flour

⅓ cup icing sugar mixture

150 g cold unsalted butter, chopped

1 egg yolk

1 tsp vanilla bean paste

1 – 1 ½ tablespoons cold water

Pink icing

¾ cup icing sugar mixture

3 tsp milk

pink food colouring

Method

  1. Lightly grease and line two large oven trays with baking paper.
  2. Process flour, sugar and butter in a food processor until mixture resembles fine crumbs. With motor operating, add yolk, vanilla and enough water until mixture comes together to form a ball. Remove.
  3. Roll tablespoons of mixture into 8cm lengths. Shape lengths into crescents. Place about 4cm apart on prepared trays. Refrigerate for 30 minutes, or until firm.
  4. Cook in a moderately slow oven (160C) for about 18 minutes, or until edges are light golden. Cool on trays.
  5. To make icing, combine sugar and milk in a medium bowl. Stir until smooth. Tint pink with colouring. Spoon into a medium snap-lock bag and squeeze into one corner. Twist bag and snip tip of corner.
  6. Drizzle icing over cooled biscuits. Stand at room temperature to set.
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