Magical Fairy Shortbread Bites

shortbread bites served in a teacup

Shortbread with fairy dust, or sprinkles as we mere mortals call them. These cookies will melt in your mouth.

Makes: 60 small cookies
Prep Time: 15 minutes
Cook and Rest Time: 30 minutes


  • 500 g / 2 1/2 cups Mirage margarine, room temperature
  • 200 g / 1 1/2 cups powdered sugar, plus more for sprinkling
  • 500 g / 4 cups all purpose flour, plus more for dusting
  • 250 g / 1 2/3 cup cornstarch or rice flour
  • 44 ml / 3 tbsp vanilla extract
  • 200 g / 1/2 cup rainbow sprinkles


  1. In a large bowl, cream together the Mirage margarine, powdered sugar, and vanilla.
  2. creamed margarine

  3. Gradually sift in the flour and cornstarch a little at a time and mix them in manually with a spatula.
  4. flour and margarine in a bowl
    margarine and flour

  5. Gently knead sprinkles into dough until just smooth. Do not overwork.
  6. shortbread dough with spinkles

  7. On a parchment lined surface, roll out the dough to 5 mm (1/4-inch) thick. Cut into your chosen shapes.
  8. shortbread dough on cookie tray
    shortbread dough rolled out and cut

  9. Transfer the dough on the parchment paper to a baking tray. Transfer the tray to the freezer. Allow to chill for 20 minutes to rest dough.
  10. Preheat oven to 350°F (175°C).
  11. Bake shortbread on parchment lined baking sheets for 15-20 minutes. Cool on wire rack before serving.

Chef Notes

  • Feel free to add a zest of one lemon, or a tablespoon of crushed dried lavender flowers to flavour your shortbread.


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