Shortbread Christmas Ornaments - cooking recipe

Ingredients

1/4 cup all-purpose flour
3/4 cup rice flour
1 cup powdered sugar
1 cup butter, chopped, chilled
1 None egg
1 tbsp milk
2 tbsp cocoa
None None Icing
1 cup powdered sugar, sifted
1-2 tbsp butter

Preparation

Preheat oven to 325\u00b0F. Line 4 baking trays with parchment paper.
Sift flour, rice flour and powdered sugar together. Cut in butter until mixture resembles breadcrumbs. Add egg and milk. Mix until dough comes together. Turn out onto a lightly floured surface and knead gently. Cut dough in 1/2 and knead cocoa powder 1 portion.
Shape both plain and chocolate dough into 16 - 6 inch logs, using around 1 1/2 tsp dough for each log. Twist together to form 16 candy canes. Arrange on 2 prepared trays. Bake for 15-20 mins, until firm. Let cool on trays.
Roll out remaining dough to 1/4 inch thick. Use small Christmas-shaped cookie cutters to cut out ornaments. Place on remaining trays. Bake for 8-10 mins, until firm. Let cool on trays.
To make the icing, combine powdered sugar, butter and 1 tsp hot water. Stir until smooth. Transfer to a piping bag with a thin plain tip. Pipe onto edges of cookies.