We’re pretty sure that nothing quite beats the melt in your mouth taste of delicious Shortbread. Shortbread is actually a type of sweetened rusk. It was first created in the medieval times when people would dry out leftover bread dough to make the tasty treats.
Today, however, you’ll find countless varieties of the scrumptious biscuit. Anything from chocolate to ginger and even tea-infused. We had a chat with our bakers and after much convincing, they’ve agreed to share their favourite shortbread recipe. Now you can make Shortbread cookies, just like our pros. Oh, and just for good measure, we’ve included a few handy tips to ensure your Shortbread cookies are fail-proof.
What makes these incredible cookies so much more delightful is that they only take 10 minutes to prepare and use only three ingredients! Our bakers could not have made it easier for you.
Simple Shortbread Cookies
- 130g Butter
- 60g Cater Sugar
- 190g Flour
- Mix the sugar and butter together. The mix should be smooth.
- Sift in the flour and mix together until the dough is smooth.
- Turn dough out onto a clean, flat surface and roll out until dough is roughly 1.5cm thick.
- Cut into squares or shapes and dust with a little castor sugar.
- Place on a baking tray.
- Let the cookies rest in the fried for 30minutes.
- While resting, set your oven to 190 for a pre-heat.
- Remove from fridge and bake for 20minutes or until the cookies turn golden brown.
- Let them cook before serving.
- Keep your fingers lightly floured to prevent the dough from sticking to them
- Don’t over mix your dough.
- Make sure your cookies are even in size, otherwise you’re asking for uneven cooking.
- Gently prick the top of your cookies with a fork, this helps with the even baking process.
- If you’re sheet baking your cookies, cut them immediately after you take them out of the oven.