Shortbread Biscuits

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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

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