Envelope cookies

Send them your love with these delicious iced shortbread cookies.
Envelope cookies

For the purist, why not have a go at making your own home-made icing fondant for these envelope cookies, which can be flavoured with a few drops of flavouring in place of the water. Alternatively fondant is easily found in supermarkets and cake decorator supply shops.




Preheat oven to 180°C/160°C fan-forced. Grease two oven trays; line with baking paper.


Beat butter and sifted icing sugar in a medium bowl with an electric mixer until pale and creamy. Add egg and vanilla; beat until well combined. Stir in sifted flours; mix to a soft dough. Gently knead dough on a lightly floured surface until smooth. Shape into a disc, wrap in plastic wrap; refrigerate 30 minutes.


Draw a 7cm x 10cm rectangle onto the cardboard; cut out template. Roll dough between two sheets of baking paper until 5mm thick. Using template, cut out rectangles, re-rolling dough scraps until all dough is used. Place shapes on oven trays; bake 15 minutes or until browned lightly. Stand for 10 minutes before transferring to a wire rack to cool.


Knead ready-made icing on a surface dusted with a little cornflour until icing loses its stickiness. Roll icing on a cornflour dusted surface until 3mm thick. Using same template, cut out icing rectangles; brush backs of the icing rectangles with a little water; stick onto each biscuit. Indent icings on half the biscuits to replicate the back of an envelope.


Tint leftover icing red; using the heart-shaped cutter (or a small sharp knife) cut out 2.5cm hearts; brush back of hearts with a tiny drop of water; position on envelopes to represent seals and stamps. Dip a watermark stamp into red food colouring and mark envelope; stand until dry.

If you would like to personalise the envelopes, melt a little dark chocolate and pipe either a name or a short message on your envelope. Store cookies in an airtight container for up to 5 days, layered between sheets of baking paper.

Test Kitchen tip

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