Shortbread Cookies

  • 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.
  1. Beat the butter and 50g  sugar together until smooth.
  2. Stir in the flour to get a smooth paste.
  3. 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..
  4. Cut into rounds or fingers and place onto a baking tray.
  5. Sprinkle with remaining sugar and chill in the fridge for 20 minutes.
  6. Heat the oven to 190C/375F.
  7. Bake in the oven for 15-20 minutes, or until pale golden-brown.
  8. Set aside to cool on a wire rack.
  9. If not to be consumed immediately you may choose to store cookies, when quite cold, in an air-tight container.
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