We love the buttery texture of shortbread and this gives you just that with only a few ingredients that you probably already have in your pantry!
- 250 g butter, softened
- ½ cup caster sugar
- 3 cups plain flour
- Preheat your oven to 160°C and line 2 trays with baking paper.
- Place the butter and sugar into the bowl of an electric mixer and mix on a medium speed for 5-7 minutes or until the mixture is light and creamy.
- Reduce the speed of the mixer to slow, and gradually add the flour 1/2 a cup at a time, mixing well after each addition. Mix for a further 30 seconds or until the mixture begins to resemble dough.
- Turn the mixture onto a lightly floured bench and gently bring it together to form a ball with your hands.
- Cut the shortbread dough in half. Wrap one piece in plastic wrap and pop it into the fridge until needed.
- Roll the dough until it’s approximately 5mm thick and use an 8cm round cutter to shape the biscuits. Transfer the shortbread to the prepared baking trays. Repeat until you’ve used all the dough including the extra dough in the fridge.
- Bake for 10-12 minutes or until the edges are just beginning to turn golden.
- Carefully remove the shortbread from the oven and allow to cool on the baking trays for 15 minutes before transferring to a wire rack to cool completely.
I like to keep the extra shortbread dough in the fridge when I’m not using it, as it makes it easier to work with.
The time it takes to cream the butter and sugar may vary depending on the temperature of the butter you are using.
You can use any shape/size cutter when making this recipe, but your cooking time will vary.
This shortbread will keep for up to 2 weeks when stored in an airtight container.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||6.4 g|
|Total carbohydrates||19.4 g|
|- Sugars||5.1 g|
|Dietary fibre||0.5 g|