Shortbread

Please Spread the love!
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  

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

Get More Exclusive Content sent directly by me to your Inbox

Join our mailing list to receive the latest news and updates from our team.

Please check your email inbox and confirm your subscription. Thank you, EsmeSalon