Funfetti Shortbread Bites
Buttery shortbread pressed flat, studded with sprinkles, then cut into tiny bites.
⏱️ Prep: 20 min🍳 Cook: 12 min
Ingredients
| 170 г | unsalted butter, at room temperature |
| 1 1/2 cups (210) g | flour |
| 1 с.л. | cornstarch |
| 4 с.л. | granulated sugar |
| 1 щипка | salt |
| 1 с.л. | vanilla extract |
| 2-3 с.л. | sprinkles |
| 2 с.л. | milk |
Instructions
- Line a square (20 by 20) tin with baking paper.
- Put the butter, flour, sugar, salt and vanilla in a large bowl and beat with a mixer on medium speed until you get a crumbly texture that just starts to come together.
- Add the sprinkles and 1 tbsp milk and mix until well combined. Add another spoon of milk and knead again.
- Spread the dough into the tin until it becomes an even layer, using your hands or a drinking glass.
- Put in the freezer for 10-15 min. While it chills, heat the oven to 160C and put two baking trays in the oven.
- Once the mixture has cooled, lift the paper out of the tin and place it on a cutting board. Cut into bites (makes about 64 bites).
- Arrange them on the baking trays with a little space between them.
- Put in the oven for 12-17 min (depending on how big they are) until baked to a light golden. If they look slightly dark, they are not done. You don't want them golden or coloured in any way, just slightly firm to the touch.
- Leave them to cool completely in the tray before transferring them to tins. They can be stored at room temperature for up to 5 days.