Classic Shortbread Recipe

I must say this has to be one of my all time favourite recipes that I’ve made time and time again as Christmas presents for family and friends. I just love whipping up the dough, waiting for it to bake, decorating and then putting your final product into nice little packages to give away.

This classic shortbread is the ultimate shortbread cookie I always go back to – it’s a trusty and simple recipe that has never fail me so give it a go.

You will need:

250g unsalted butter, chopped
1 cup icing sugar, sifted
1 ½ cups plain flour, sifted
½ cup rice flour, sifted (can be found in local supermarket)
1 teaspoon vanilla extract
Extra icing sugar for dusting
 

What you’ll do:

1.       Preheat oven to 180°C

2.       Place all ingredients into a food processor and process until dough comes together

3.       Press dough into lightly greased 20x30cm tin lined with baking paper

4.       Refrigerate for 15min or until firm

5.       Use knife to score into 20 rectangles and prick with a fork

6.       Bake for 35-40 min or until golden brown

7.       Let cool in tin for 20 min before transferring to cooling rack

8.       Once completely cool cut and dust with icing sugar

You can also choose to:

– refrigerate and bake it another time
– cut into circles, hearts or any other shape and create a tree like I’ve done below

– Roll it into balls, flatten slightly and sprinkle with sugar
– Roll it into balls and using the back of a fork, flatten it slightly to create ridges on the cookie top

 Please share your creations with us

Enjoy

^YKylie