1 cup butter, softened
½ tsp nutmeg
½ cup of sugar, plus 2 Tbsp divided
½ tsp cinnamon
3 cups all-purpose flour
2 egg yolks
2 Tbsp cream
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:
1 tub of Cream Cheese - softened.
½ cup of icing sugar
2 Tbsp mashed kumara
(mashed with a knob of butter and ½ tsp cinnamon)
¼ tsp nutmeg
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.