Rainbow Shortbread Cookies


Teacher’s Day is coming up and while parents are preparing the nicest gifts, I have decided to go with home baked cookies attached to a handmade card crafted by the kids themselves. The original shortbread recipe came from Guai Shu Shu  with his easy to remember formula (1 sugar : 2 butter : 3 plain flour) and the method to roll the dough into a beautiful rainbow came from Phay Shing of Loving Creations.

Here goes the adapted recipe.

125g icing sugar

250g salted butter (I used entire block)

375g plain flour

3 drops of lemon essential oil (optional)


1. Set the oven to 165 degree celcius.

2. Blend all the ingredients above together to form a dough.

3. Split the dough into 6 smaller portions and add in colouring to form rainbow. (Note: I have only used half the dough and kept the other half in a bag to freeze for ‘future play’). Phay Shing worked out her dough weights beautifully. I didn’t follow dutifully and thus got a thicker band of blue. 😛

These are the proportions as worked out by Phay Shing.

Red 81g,

Orange 69g

Yellow 56g

Green 44g

Blue 31g

Purple 19g

4. To roll dough into a rainbow, you used a little bit of uncoloured dough and roll it into a thin rod. Freeze until it’s hard. Give it about 15mins.

5. Then roll purple dough to a rectangular shape (roll on a plastic or use a cut open zip lock bag) and wrap it around the frozen ‘rod’ from step 3 (pull the plastic to guide the dough around the frozen rod). Roll it as you would do with sushi roll. Send it back to freezer to harden.

6. You repeat step 4 for blue dough, then green, yellow, orange and finally red.

7. Then freeze the entire ‘rainbow roll’ before you slice it.

8. Cut away the end of the frozen roll to reveal the rainbow. Then slice cross section. The thickness is approx 0.5cm. You may wish to bake the cookie round which is what I did. However, if you want a rainbow arch, cut the cookie halfway to get semi-circle. (Tip: my dough was very hard and I dare not attempt to slice into semi-circles. However, after baking and while shortbread is still hot, I took it off the tray and use a sharp knife to slice into half. With this method, I was able to get straight and neat cut.)

9. Bake for 15 minutes at 165 degree celcius.

It was a very buttery and fragrant slice of cookie. I love it and resistance is futile. 😀



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