Mini Shortbread Teacakes

These cute mini shortbread teacakes go perfectly taking into consideration a pot of tea as regards Mothers Day.

The ingredient of Mini Shortbread Teacakes

• 125g butter softened
• 1 1 4 cups solution icing sugar sifted
• 1 cup plain flour plus new for dusting
• 1 4 cup corn flour
• 1 4 tsp rosewater essence
• pink yellow green blue and heliotrope food colouring gels
• mini icing flowers to decorate
• cachous to decorate
• heart and star sprinkles to decorate
• rainbow pearls to decorate
• mini jazzies see notes to decorate
• 50g ready to roll white icing

The Instruction of mini shortbread teacakes

• using an electric mixer stress inflection butter and 1 2 cup icing sugar for 5 minutes or until lighthearted and fluffy sift beyond plain flour and corn flour toss around to combine face dough out onto a lightly floured surface knead until smooth wrap in plastic wrap refrigerate for 20 minutes or until firm
• preheat oven to 170c 150c fan forced grease and line 2 large baking trays
• roll out dough amid 2 sheets of baking paper until 2mm thick using a 6cm fluted round cutter cut 10 rounds from dough re rolling and sharp bitter trimmings place 2cm apart in this area 1 prepared baking tray bake for 5 minutes or until just complete to touch but not browned stand as regards tray for 5 minutes transfer to a wire rack to cool completely see notes
• roll out dough trimmings in the company of 2 sheets of baking paper until 7mm thick using a 4cm plain round cutter cut 30 rounds from dough re rolling and biting trimmings place rounds 2cm apart in this area long lasting prepared baking tray roll out unshakable dough amid 2 sheets of baking paper until 2cm thick using a 2 5cm fluted round cutter cut 5 rounds from dough re rolling and sour trimmings place rounds 2cm apart more or less baking tray bake for 10 to 12 minutes or until just unchangeable to touch but not browned transfer to a wire rack to cool completely
• place remaining icing sugar in a bowl build up rosewater essence and 3 teaspoons water trouble until smooth and combined adding a little other water if needed reserve 1 tablespoon icing divide remaining icing in the middle of in the midst of 5 bowls using food colouring tint one allocation pale pink one portion anodyne yellow one allocation bland green one share part bland blue and long lasting allocation feeble purple cover tops of icing similar to damp paper towel
• increase 3 of the 4cm biscuits later than pink icing using the picture as a guide stack just about pinnacle of each supplementary further to form a 3 layered cake decorate culmination when flowers repeat as soon as enduring surviving 4cm biscuits every other icings and decorations to make 10 cakes stand for 30 minutes or until set
• meanwhile roll out the white ready to roll icing along with 2 sheets of baking paper until 2mm thick using a 6cm fluted round cutter cut 10 rounds from icing re rolling and sour trimmings using a 3mm piping nozzle and the picture as a guide press nozzle into the edge of 1 icing round to form a decorative pattern repeat similar to unshakable icing rounds to make 10 doilies brush the height of each 6cm biscuit subsequent to a little water peak each taking into account bearing in mind 1 icing doily lightly pressing to secure to form a cake plate
• using a little of the reserved icing affix include 1 doily biscuit to a 2 5cm biscuit to form a cake stand repeat similar to 4 doily biscuits and 2 5cm biscuits stand for 15 minutes or until set using a little of the reserved icing count cakes to cake plates and stands stand for 30 minutes to set serve

Nutritions of Mini Shortbread Teacakes

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