The secret to the tastiness of shortbread cookies is the butter content, rather than the sugar. This recipe makes about two dozen cookies.
- Skill level:
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Things you need
- 125 g (3/4 cup) self-raising flour
- 25 g (1 1/2) tbsp sugar
- 200 g (3/4 cup) unsalted butter
- 65 g (1/4 cup) icing (confectioners') sugar
- 120 g (3/4 cup) all-purpose flour
- 2.5 g (1/2 tsp) salt
- Chef's knives
- Baking sheets
- Mixing bowls
- Wire whisks
Heat oven to 150°C (300°F).
Beat the butter, sugars and salt together until very fluffy.
Stir in the flours; the dough will become very stiff and difficult to work. If the dough does not hold together, add a little milk until it does.
Shape into a log about 5 cm (2 inches) in diameter and cut into rounds 6 mm (1/3-inch) thick.
Place cookies on a baking sheet and bake for about 30 minutes, or until golden brown.
Tips and warnings
- It may be easier to wrap and chill the log before cutting.
- Here's a strange addition, used in many commercial shortbreads: remove 1/3 of the all-purpose flour, and substitute an equal amount of rice flour. Why? Shortbread is supposed to be crumbly, and all-purpose flour contains lots of gluten, which gives structure to breads and pastries. Rice flour has no gluten at all, and will result in an extra-crumbly cookie.