Shortbread hammer placecards

  • Preparation Time10 mins
  • Cooking Time25 mins
  • Serves24
  • DifficultyEasy
340g unsalted butter at room temperature
200g sugar, plus extra, for sprinkling
1 teaspoon pure vanilla extract
430g all-purpose flour, plus more, for dusting
1/4 teaspoon salt

For the icing

450g icing sugar
80g corn syrup
60ml freshly squeezed lemon juice
1) Preheat the oven to 180°C/gas mark 4. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar on low speed until they are just combined. Add the vanilla.

2) In a medium bowl, sift together the flour and salt, then add them to the butter-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in cling film and chill for 30 minutes.

3) Roll the dough 1cm thick and cut the biscuits with a 12cm hammer-shaped cutter. Place the hammer biscuits on an ungreased baking tray and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

4) For the icing, combine the icing sugar and golden syrup in a bowl with a wire whisk until it is a thick paste. Gradually add enough lemon juice until the mixture is a good consistency for piping.

5) With an extra fine icing nozzle, pipe individual names on the hammer cookies. Let the icing set before serving.

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