Boob-alicious Shortbread Biscuits

Makes: 24 Ready in: 11/2 hours

I created these bikkies as an option for raising funds for Breast Cancer Research – easily packaged in twos in cellophane bags they're ideal for selling in the office or at a cake stall. The frosting bra’s are really fun to decorate, I have very limited decorating skills but someone good at piping could do some stunners.


  • 250g butter, softened
  • 3/4 cup icing Sugar
  • ½ cup cornflour
  • 1 ½ cups plain flour
  • 1 tbsp cocoa


  • 2 cups icing sugar
  • a splash of raspberry essence
  • a couple to tbsp of milk
  • a drop of pink food colouring
  • Sprinkles or decorations -optional


Preheat oven to 150°C.  Grease 2 oven trays or line with baking paper.

In a bowl or processor beat butter and icing sugar until pale and fluffy. Add flours and mix to form a dough.  Remove ½ the dough, add cocoa to the remainder and mix.

On a floured surface, roll dough to 1cm thick and use a heart shaped cookie cutter to cut the cookies. Use the curved side of the cutter to snip the pointed ends of the biscuits and re-roll the trimmings to make more biscuits. Place on prepared tray.

When both colours of dough are rolled and cut, bake in the preheated oven 25 minutes or until shortbread is pale golden. Cool on a wire rack. 

Mix icing sugar and flavour, add just enough milk to form a thick but dippable consistency. Dip the biscuits into the icing to resemble a bra shape then drizzle a little trickle of icing off the tip of a knife to neaten the edges and form straps (or use a piping bag if preferred), decorate before icing hardens.


You can modify the colour of the cookies to include more skin tone variations by adjusting the amount of cocoa, it makes little difference to the flavour and breast cancer is no respecter of race. 

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