Ingredients
1 cup butter
1 cup caster sugar
1 15/16 cups plain flour
1/2 teaspoon vanilla extract
1 teaspoon strawberry extract
Method
Sources
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dataset
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Gathered
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
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Beat together the butter, sugar, vanilla and strawberry extract. Sift in the flour and combine to make a dough. Divide the dough into equal portions and add in the colours one by one. If the dough becomes too soft and warm immediately place in the fridge and proceed when it is cooler and firmer. Wrap the doughs in cling film separately and chill in the fridge for 30 minutes. Remove from the fridge and take off the cling film. Dust your surface with flour and combine the colours in any way you like. Once you have your rainbow dough, wrap it up again and return to the fridge for 15 minutes. Remove the dough from the fridge and take off the cling film. Roll it out on a floured surface until it is about 3-4mm thick. Get cutting with your favourite cookie cutters. Or roll into slightly flattened balls for shortbread thumbprint style biscuits. Place the cut out shapes on a greased, lined baking tray and chill in the fridge for 5 minutes (yeah I know there's a lot of 'fridge' involved, but the butter should remain cool for the shortbread to be light and crumbly). Make holes in the biscuits with a fork and top with a little extra caster sugar if you wish. Bake in a preheated oven at 180 degrees Centigrade for 8-10 minutes. Remove from the oven and allow to rest for 5 minutes, then carefully transfer to a wire rack.