Gemstone Shortbread Sticks
Crispy stick cookies coated with frosting and decorated with colorful crushed candies and gold and silver sugar pearls.
Ingredients
diced butter
90 g
all-purpose flour
175 g
superfine white sugar
50 g
powdered sugar
150 g
lemon juice (adjust as needed)
2-3 tsp
colorful sour candies (with wrappers)
to taste
gold and silver candy beads
to taste
Instructions
1
Preheat oven
Preheat oven to 160°C (gas mark 5). Grease an 18 cm square shallow baking pan.
2
Make the dough
Add butter and flour to a food processor, process until the mixture resembles breadcrumbs. Add sugar and mix until a dough forms. Press the dough into the prepared pan, smoothing the top with the back of a spoon.
3
Bake the dough
Bake for 35 minutes, until the dough is just starting to turn golden. Let cool in the pan.
4
Make the icing
For the decoration: Place powdered sugar in a bowl, add enough lemon juice to make a thick, stiff paste.
5
Prepare crushed candies
Keep the wrappers on the sour candies, crush them by tapping with a rolling pin. Remove the wrappers, then place the crushed candies in a bowl and mix well.
6
Cut and decorate
Turn the shortbread dough out onto a work surface. Cut it in half, then cut into strips. Dip each cookie stick in icing, then sprinkle with crushed candies and gold and silver candy beads. Let set until dry.
