Hot Lips Shortbread Biscuits with Royal Icing

Makes ±24 biscuits, depending on the size of the cutter you use.



200 g butter
125 ml Huletts Castor Sugar
187 ml cornflour
210 g (375 ml) cake flour

Royal Icing
1 egg white, at room temperature
pinch cream of tartar
260 g (500 ml) Huletts Icing Sugar, sifted




For the Shortbread

  1. Preheat oven to 180ºC.
  2. Beat the butter and castor sugar together until light and creamy.
  3. Add the flour and cornflour and mix to a smooth dough.
  4. Roll the dough out onto lightly floured surface until 5 mm thick.
  5. Cut with cookie cutter into oval shapes. Place on greased oven tray and bake for 10 - 12 minutes until a light straw colour. Leave to cool.

For the Royal Icing:

  1. In a small glass bowl, whisk the egg white.
  2. Add a pinch of cream of tartar. Continue to whisk in by hand until well blended.
  3. Add a teaspoon at a time of the icing sugar and continue to work in well until fully dissolved. Note: If too much icing sugar is added at one time, the icing becomes thick and heavy.
  4. Continue whisking in icing sugar until a medium peak forms.
  5. Colour royal icing with red food colouring.
  6. To Decorate: Place a small icing tube nozzle into a piping bag, and fill with royal icing of a piping consistency. Note: Mix some of the royal icing with a little extra egg white to make it slightly runny.
  7. Pipe an outline on the biscuit. Leave to dry for a minute or two. Fill the inside with the runny icing. Be careful not to go over the edges.
  8. Leave to dry completely.