My brother gave me this beautiful unicorn cookie-cutter for Christmas. I know it’s a bit lame to admit it, but I’ve only just got round to using trying out and we’re already 6 months into the year! Oh well, at least I’ve made some unicorn biscuits now and my bro was the first recipient of the shortbread ponies. Shortbread is a lovely addition to strawberries-and-cream puddings at this time of year and here’s the recipe I used:
Beat 125g/4oz of butter with 55g/2oz of caster sugar until smooth, then mix in 180g/6oz plain flour until you have a smooth paste. Gently roll out on a floured surface until the dough is 1cm thick then cut out your shapes and place onto a baking tray. Sprinkle with icing sugar and chill in the fridge for 20 minutes before baking in the oven at 190C for around 15 minutes.
I had to make two batches of these shortbread biscuits because my first attempt got a little bit singed around the edges, where the cutter has cut out very fine unicorn hooves and horns! I really had to keep an eye on them in the oven during the second batch! I decorated these beauties with melted white chocolate and magical pink glitter (that’s sugar sprinkles to you and me!) and they tasted very yummy indeed!
