Shortbread Ingredients:
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1 cup butter, softened
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½ tsp nutmeg
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½ cup of sugar, plus 2 Tbsp divided
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½ tsp cinnamon
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3 cups all-purpose flour
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2 egg yolks
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2 Tbsp cream
Method:
In a medium bowl, beat butter at high speed with an electric mixer until light and fluffy,
about 3 minutes. Add sugar (1/2 cup measure), nutmeg and cinnamon. Beat for 1
minute. Add egg yolks, one at a time, beating well after each addition. Gradually add
flour, beating at low speed until mixture comes together.
Add cream, beating to combine. Roll dough into 2 logs and wrap in baking paper.
Chill for at least 2 hours in refrigerator or 1 hour in freezer. Preheat oven to 180°C.
Line baking trays with baking paper or spray. Slice dough into wheels approx 1-1.5cm wide.
Place onto prepared baking trays. Sprinkle with remaining 2 Tsp of sugar. Bake for 15-20
minutes, or until edges are lightly browned. Cool on trays for 5 minutes.
Remove from trays and cool completely on wire racks.
Kumara Frosting Ingredients:
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1 tub of Cream Cheese - softened.
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½ cup of icing sugar
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2 Tbsp mashed kumara
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(mashed with a knob of butter and ½ tsp cinnamon)
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¼ tsp nutmeg
Method:
In a large bowl, beat cream cheese and sugar at a medium speed with an electric
mixer until smooth. Add kumara and nutmeg, beating until combined.
Place in a pastry bag fitted with a star tip. Pipe on top of the shortbread biscuits.
