Shortbread Cookies
Last update: May 10, 2013.
- 125g butter
- 55g sugar – some people will use a combination of plain sugar and icing (icing usually goes into the dough, plain sugar is used for sprinkle on the outside). I do not because our icing sugar is never pure, it has some stuff like baking powder or starch mixed in, so i rather avoid it
- 180g plain flour – again, you may, if you wish, apply the mixture (roughly 2/3 parts plain and 1/3 part corn or potato flour). I prefer the taste and texture of the plain flour, s i opt for the simple combination.
- Beat the butter and 50g sugar together until smooth.
- Stir in the flour to get a smooth paste.
- Turn on to a work surface and gently roll out until the paste is 1cm thick. I tend to roll them too thin – difficult to handle when colder, very fragile. Possibly better to err on the thick side..
- Cut into rounds or fingers and place onto a baking tray.
- Sprinkle with remaining sugar and chill in the fridge for 20 minutes.
- Heat the oven to 190C/375F.
- Bake in the oven for 15-20 minutes, or until pale golden-brown.
- Set aside to cool on a wire rack.
- If not to be consumed immediately you may choose to store cookies, when quite cold, in an air-tight container.
