MINI SHORTBREAD SHACKS

Gingerbread houses, though they look very beautiful, can often be tough to eat—literally. These mini gingerbread‑inspired houses are made using a shortbread cookie base. Find the templates to make these shacks at lcbo.com/foodanddrink.

VANILLA SHORTBREAD

1 1/2 cups (375 mL) unsalted butter, at room temperature

3/4 cup (175 mL) granulated sugar 1 1/2 tsp (7 mL) vanilla extract

3/4 tsp (4 mL) salt

3 1/4 cups (810 mL) all-purpose flour, plus more for dusting

VANILLA BUTTERCREAM

1/2 cup (125 mL) unsalted butter, at room temperature

2 cups (500 mL) icing sugar

2 tbsp (30 mL) 35% whipping cream 1 tsp (5 mL) vanilla extract

Pinch salt

TO ASSEMBLE Sanding sugar Assorted nuts Assorted candies Assorted sprinkles Mini marshmallows Chocolate chips

1 For the vanilla shortbread, arrange a rack in centre of oven. Line 3 baking sheets with parchment paper.

2 Combine butter, sugar, vanilla extract and salt in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until mixture is well‑combined, about 30 sec‑ onds. Scrape down sides of bowl. Add flour.

Mix on low speed until mixture is crumbly. Increase speed to medium and mix until mixture starts to clump into a dough. Tip mixture onto countertop. Press together dough and knead a few times until smooth. Shape into 2 discs. Wrap in plastic wrap and chill for 20 minutes.

3 Preheat oven to 325°F (163°C).

4 Lightly flour countertop. Working with 1 disc at a time, roll out dough 1/4 inch (5 mm) thick, adding extra flour if dough is sticky. Using template, cut out 6 side pieces, 6 roof panels, 3 front panels, 3 back panels, 3 platform pieces and 3 chimneys (optional). Use leftover scraps and cookie cutters to make cut-outs such as small trees or snowmen.

5 Arrange pieces on prepared baking sheets, 1 inch (2.5 cm) apart. Chill for 20 minutes.

6 Bake, 1 sheet at a time, until cookies are lightly golden, 15 to 20 minutes. Let cool on baking sheets for 5 minutes. Transfer to a wire rack and let cool completely.

7 For the vanilla buttercream, place butter, icing sugar, cream, vanilla and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed to combine. Increase speed to medium-high and beat until mixture is light and fluffy, about 5 minutes. Place half of icing into a piping bag fitted with a small round piping tip, about 1/4 inch (5 mm), refilling as needed.

8 To assemble houses, place 1 side wall piece standing up; pipe buttercream along base and edges of front wall and standing side wall. Position pieces at a 90-degree angle to attach and place on a platform piece. Repeat process with back wall and a second side wall. Pipe buttercream along peaked edges of front and back walls. Position roof pieces into place so longest edges are where roof meets. Pipe buttercream along peak where 2 roof pieces meet. Attach chimney, if using, using buttercream. Place in fridge to set, 15 minutes. Continue assembling remaining houses.

9 Now that your mini houses are assembled, decorate any way you wish. Use a very small piping tip to decorate fronts, sides and roofs using remaining buttercream. Dust with sanding sugar and add nuts, candies, sprinkles, marshmallows and chocolate chips. Colour icing, if you wish, or use a different size or shape of piping tip to add details. Place in fridge to set, about 20 minutes. Serve on same day as construction.

Makes 3 shacks