Shortbread Pops
Directions
Preheat oven to 160oC. Line a baking tray with baking paper.
Combine sieved flour, rice flour, sugar and salt in a bowl. Add the vanilla extract. Rub in butter and knead gently until smooth dough forms.
Flatten dough into a disk, wrap in cling film and refrigerate for 1 hour.
Remove from fridge and roll to 1 cm thickness. Cut rounds or other shapes using a lightly floured cutter.
Carefully insert stick into shortbread shape. If dough tears, use extra dough to mend tear with your fingers. Pinch the bottom of the dough where it meets the stick to ensure that it is secure.
Gently place cookies and stick on the tray and place in fridge for another 15 minutes.
Bake in the oven for 13 to 15 minutes until slightly golden on edges but still pale in the centre. Allow to cool. Decorate.
- Shortbread pops can be stored in an airtight container for about a week.
- Rather than inserting the stick into the shortbread, you can make a sandwich effect by using two shapes. Add a dollop of melted chocolate on one shape, place stick in the centre and then cover with another shape. Press down edges slightly. Cooking time will increase by 5 minutes.
- 225g plain flour, sifted
- 115g McKenzie's Rice Flour
- 115g caster sugar
- 1 pinch salt
- 1 tsp vanilla essence
- 225g butter, at room temperature
- 20 lolli pop sticks
