Unicorn Teardrop Honey Shortbreads

Cook Time 1 hour (+ resting time)

Servings approx. 24 biscuits


500g butter, unsalted, softened

200g caster sugar

560g plain flour

1 pinch salt

65g honey

20g vanilla bean paste

Royal Icing

200g icing sugar

40g egg white

1-2 drops food colour gel, teal and hot pink


Sprinkles, to decorate


Preheat the oven to 165C.

In a mixing bowl beat butter, sugar, honey and vanilla paste until creamed. Fold through the flour and salt.

Wrap in cling film & store in fridge for a minimum of 30 minutes to 2 hours to rest.

When ready remove from the fridge and soften shortbread dough.

Dust a little flour on a clean surface and use a rolling pin to roll out dough till 6mm thick. Cut the shortbread to required shape with cookie cutter of choice.

Place shortbread on baking tray lined with baking paper and let rest in the fridge for 30 minutes before baking.

Bake at 165°C for approx. 20-25 minutes.

Let the biscuits cool down and finish with a royal icing glaze.

*Mix the icing sugar and egg white in a mixer with a beater until smooth.

*Add the food gel till you reach desired colour.

*Add water to the royal icing so that your frosting is smooth, runny & just the perfect consistency to glaze your honey shortbread biscuits.

To assemble the Unicorn Teardrop Biscuit dip your teardrop biscuit into the royal icing and smooth the surface with your finger. Place on a plate and sprinkle Unicorn Confetti (sprinkles) over the top. Let the icing set for two hours before serving.


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