That’s a pretty brave claim, but seriously, this shortbread is to die for.
And pretty easy to make too-hurray!
This is what you need:
- 200g soft butter (I use salted)
- 100g caster sugar (I use vanilla sugar), plus extra for sprinkling
- 200g plain flour, plus extra for rolling out
- 100g rice flour (this adds a delicious crunch!)
This is what you do:
- Cream together the butter and sugar until pale and verging on fluffy
- Add in the flour and continue to mix until it clumps together into a dough
- Remove from the mixer bowl and shape into a disc. Wrap in a freezer bag, and place in the fridge to chill for 10-20 minutes
- Pre-heat the oven to 180C/160C(fan), and line 2 baking sheets (I use re-usable silicon liners)
- Lightly dust your work surface with flour, and roll out the dough. It can be a bit crumbly-I just keep squidging any holes/cracks back together, or re-rolling if necessary-it does all work out in the end!
- Use your cutters to cut out your cookies-I have done hearts, circles, stars, and also tiny number 6’s (more on those in a blog post coming soon..!)
- Carefully transfer your cut out shapes to the baking trays,
and bake in the pre-heated oven for 10-15 minutes, depending on the size of your cutters, and how crisp you like your shortbread. I like mine really crisp, so I baked them until they were golden brown. If you prefer yours a bit softer, take them out when they are pale golden
- Sprinkle the biscuits with sugar whilst still on the baking trays, and after about 10 minutes transfer them to a cooling rack to cool off completely
Make note of the pretty ‘sugar silhouettes’ left behind…
I made a batch of these to send to the marvellous Ginny, who very very kindly gave up her time to cast her eye over the Make Do and Mend-able:Back to Basics e-book, and edited it, as well as writing the brilliant Hem It! chapter.