Mini shortbread teacakes

Step 1

Using an electric mixer, beat butter and 1/2 cup icing sugar for 5 minutes or until light and fluffy. Sift over plain flour and corn flour. Stir to combine. Turn dough out onto a lightly floured surface. Knead until smooth. Wrap in plastic wrap. Refrigerate for 20 minutes or until firm.

Step 2

Preheat oven to 170C/150C fan-forced. Grease and line 2 large baking trays.

Step 3

Roll out dough between 2 sheets of baking paper until 2mm thick. Using a 6cm fluted round cutter, cut 10 rounds from dough, re-rolling and cutting trimmings. Place, 2cm apart, on 1 prepared baking tray. Bake for 5 minutes or until just firm to touch, but not browned. Stand on tray for 5 minutes. Transfer to a wire rack to cool completely (see notes).

Step 4

Roll out dough trimmings between 2 sheets of baking paper until 7mm thick. Using a 4cm plain round cutter, cut 30 rounds from dough, re-rolling and cutting trimmings. Place rounds, 2cm apart, on remaining prepared baking tray. Roll out remaining dough between 2 sheets of baking paper until 2cm thick. Using a 2.5cm fluted round cutter, cut 5 rounds from dough, re-rolling and cutting trimmings. Place rounds, 2cm apart, on baking tray. Bake for 10 to 12 minutes or until just firm to touch, but not browned. Transfer to a wire rack to cool completely.

Step 5

Place remaining icing sugar in a bowl. Add rosewater essence and 3 teaspoons water. Stir until smooth and combined, adding a little extra water if needed. Reserve 1 tablespoon icing. Divide remaining icing among 5 bowls. Using food colouring, tint one portion pale pink, one portion pale yellow, one portion pale green, one portion pale blue and remaining portion pale purple. Cover tops of icing with damp paper towel.

Step 6

Spread 3 of the 4cm biscuits with pink icing. Using the picture as a guide, stack on top of each other to form a 3-layered cake. Decorate top with flowers. Repeat with remaining 4cm biscuits, different icings and decorations to make 10 cakes. Stand for 30 minutes or until set.

Step 7

Meanwhile, roll out the white ready to roll icing between 2 sheets of baking paper until 2mm thick. Using a 6cm fluted round cutter, cut 10 rounds from icing, re-rolling and cutting trimmings. Using a 3mm piping nozzle and the picture as a guide, press nozzle into the edge of 1 icing round to form a decorative pattern. Repeat with remaining icing rounds to make 10 doilies. Brush the top of each 6cm biscuit with a little water. Top each with 1 icing doily, lightly pressing to secure, to form a cake plate.

Step 8

Using a little of the reserved icing, attach 1 doily biscuit to a 2.5cm biscuit to form a cake stand. Repeat with 4 doily biscuits and 2.5cm biscuits. Stand for 15 minutes or until set. Using a little of the reserved icing, attach cakes to cake plates and stands. Stand for 30 minutes to set. Serve.