Rainbow Shortbread

INGREDIENTS

250g butter
180 ml icing sugar
1 teaspoon vanilla essence
1 tablespoon oil
2 ½ cups flour

METHOD

Beat butter and sugar till until light and fluffy, add the vanilla essence, oil and flour and make a soft dough.
Shape the dough into logs and roll into 100 & 1000's sprinkles
Wrap in cling wrap and keep it in the fridge for 5-10 minutes or until firm
Cut into slices and bake at 180 for about 15 minutes or until done

POSTED ON

25 Mar 2017

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