Shortbread

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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