Mini fairy shortbreads

Step 1

Preheat the oven to 180C/160C fan forced and line 2 baking trays with baking paper. Place the flour, icing sugar, butter and vanilla in the bowl of a food processor. Use the pulse button to process the mixture in short bursts until fine breadcrumbs form.

Step 2

Add the iced water and process until the mixture just comes together (you may need to add a little extra water). Turn the dough out onto a floured work surface and gently knead until smooth.

Step 3

Roll out the dough between 2 sheets of baking paper to a 7mm-thick rectangle. Use a sharp knife to cut the dough into 5cm squares, using a ruler as a guide. Cover the dough with the hundreds and thousands. Use a rolling pin to press them gently into the surface.

Step 4

Transfer the squares to the prepared trays. Cut each square in half diagonally and pull apart slightly. Bake for 15 minutes or until golden underneath and cooked through. Transfer to a wire rack to cool.