225g unsalted butter, softened, plus extra for greasing
110g caster sugar, plus extra for dusting
225g plain flour, plus extra for dusting (more…)
If you love shortbread then you will love this one ❤❤
Preheat oven to 150 C slow oven line a biscuit tray with parchment paper
200 g butter at room temperature
200 ml Icing sugar
2 extra large egg yolks
1 tsp vanilla essence
2 cups cake flour
Preheat oven to 160 C. ( Fan assist 140 C )
Line a baking tray with baking paper.
Beat butter, icing sugar and egg yolks until thick and creamy, then add vanilla and the cake flour and beat until the mixture forms a dough.
Wrap in cling film and place in the refrigerator for at least 1 hour.
Roll out dough onto a lightly floured surface to a thickness of 5 mm and cut into shapes. Prick biscuits with a fork and sprinkle with castor sugar.
Place on a tray and bake for 13 – 15 mins until golden brown OR allow biscuits to cool and dust with icing sugar.
Note: roll dough into a round disk the size of a dinner plate.
Cut disk into triangles but not completely through then prick with a fork sprinkle with sugar. Bake.
When done remove from oven whilst still hot finish your cutting.
Recipe: The Giggling Gourmet
Baked, Tried and tested by : Gail Haselsteiner
500g butter (REAL butter, no margarine) at room temperature
1 cup icing sugar
1tsp salt, only if using unsalted butter
4 cups flour
Preheat oven to 320°F.
Add butter and icing sugar (and salt, if using) to mixer and combine. Add flour one cup at a time and mix very well. That’s basically it. The dough will be quite stiff.
Press it into a lined baking sheet to flatten and poke holes throughout with a fork (best done with your adorable little daughter – see picture attached). Bake for 45mins or until lightly browned. Cut immediately and allow to cool completely before handling.
Can dip in chocolate, but I left mine pure and simple. The flavours really develop over a couple of days, and it keeps well for at least 3 weeks.
This recipe is ideal to make in huge batches (my mom and I had a Christmas-baking day yesterday and went through 26 cups of flour!!), because it keeps so well and makes for a delicious and personal gift. All you need are a few pretty cookie tins.
Source: Corlea Smit – an old passed-down book
Buttery Melting Moments (more…)