Preshana's Buttery Shortbread

Shortbread Biscuits

Shortbread Biscuits

TRH Shortbread Biscuits

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


Tried Tested

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

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