About this recipe: This recipe for shortbread comes from my grandmother. It is easy to make and it is now are part of our Christmas tradition. The aromatic spices make a delightful addition to the shortbread. I make these every year during Christmas.
I followed the recipe as above and the fist batch came out and the egg had simply cooked on top. So these was only bin worthy. I left the egg wash of the rest and they have turned out perfect. I would reccomend milk if you would like a sheen to them however I'm decorating so it isn't essential. I did use a man shaped cookie cutter and decorated the cookies upside down (head at the bottom) and made reindeers! - 14 Dec 2016
These were just the thing to produce some novelty shaped biscuits for a hens' night, but challenging for a first timer at cookie cutter biscuits. First batch I left out of the fridge too long and the rolled dough once cut would not lift from the rolling surface ( and I had the benefit of stone bench tops!). I managed to carry on by using the cutter shapes as moulds on the baking trays, just pressing it in, then lifting the cutter off. Second batch I only left out of the fridge 5 minutes before working with it and this time the shapes could be lifted carefully with a butter knife. I found a thickness of around 5 mm worked. Not sure what thickness the writer intended. - 06 Jul 2014 (Review from Allrecipes AU | NZ)