Easy Shortbread Recipe

🧂 Ingredients

• 454 g Salted Butter
• 320 g Icing Sugar
• 150 g Cornflour
• 450 g Plain Flour

Instructions

• 1 Line two 20 x 30cm slice trays with baking paper. Or for a thicker shortbread,
  you can line on larger tray with baking paper.
• 2 Preheat the oven to 150˚C (300˚F).
• 3 In a stand mixer, beat the butter and the icing sugar and beat light and fluffy.
  This step can also be done with a hand mixer in a bowl.
• 4 Add the cornflour and the plain flour and mix until a soft dough forms.
• 5 Press into the prepared slice trays.
• 6 Lightly score out squares with a butter knife or a bench scraper and then prick
  each slice with a fork a couple of times.
• 7 Bake in the oven for around 15 to 20 minutes in the small trays or 25 to 30
  minutes in a larger tray. The shortbread should be lightly golden in colour, and
  crisp.
• 8 Remove the shortbread from the oven and cut into slices.
• 9 Allow to cool for at least one hour in the oven before removing and completely
  cooling on the bench.
• 10 Line a baking tray with baking paper.
• 11 Preheat the oven to 150˚C (300˚F).
• 12 In a stand mixer with the paddle attachment, beat the butter and the icing sugar
  and beat light and fluffy. This step can also be done with a hand mixer in a
  bowl.
• 13 Scrape the bottom and sides of the bowl and then add the cornflour and the plain
  flour and mix until a soft dough forms.
• 14 Use a 1 Tablespoon scoop to measure out balls of dough. Roll these balls between
  your hands to create a smooth, round ball. 
• 15 Place the balls on the prepared baking tray, leaving at least 5 cm in between
  each one.
• 16 Lightly flatten each cookie with your palm and then gently press down with a
  fork.
• 17 Bake for 15 to 20 minutes or until the edges are just barely starting to brown.
• 18 Allow to cool for at least one hour in the oven before removing and completely
  cooling on the bench.

Nutrition Info