Buttery Shortbread

How can just three simple staple ingredients come together and produce something that tastes so good.

Shortbread brings back nostalgic memories for me of Christmas’s gone by, my Dads Aunty Alice would always serve shortbread to us Christmas morning when we would visit and even back then I would find it difficult to stop at one.

This deliciously buttery sweet shortbread recipe has been a staple in our home and in any business I have worked in for about 40 years, I found the recipe in a Family Circle magazine back then and have made countless batches over the years.

I make the mixture up and roll into logs then wrap in Glad wrap and store in the fridge or freezer until I need to cook it, I then slice it and bake as required.

Shortbread

Buttery sweet shortbread biscuit

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Afternoon Tea, Baking, Morning Tea

Ingredients

  

• 500 gm Butter, diced Room temperature if using Mix master or chilled if using Food Processor or Thermomix
• 4 Cups Plain flour
• 1 1/4 Cup Castor Sugar

Instructions

 

• To a mix master bowl, food processor or Thermomix bowl place the flour and sugar mix a couple of seconds to incorporate the sugar well.
  
• Add the cubed butter (room temperature if using the mix master and chilled if using the food processor or Thermomix)
  
• Mix on medium speed until well combined and the butter is well incorporated, Use the pulse action on food processor and for Thermomix 10 sec/speed 6, then knead/dough function 20 seconds.
  
• Remove from the bowl and either roll out and cut into desired shapes or form into logs, wrap in Gladwrap and chill.
  
• Preheat oven 150 C
• Cut shortbread in slices to desired thickness and place on lined oven trays, or roll out then use cookie cutters to cut into shapes.
• Bake in oven for approximately 20 minutes, turning tray half way.
  
• The shortbread is cooked when lightly coloured and the biscuit will turn on the tray when gently twisted.
• Cool on trays and store in an airtight container when completely cooled.
• If stored correctly they will keep for up to 4 weeks.

Notes

The mixture keeps in the fridge well for a week and frozen for 2 months, thaw and cook as needed.

When you are baking shapes its a good idea to put the trays of cut shortbread back in the fridge for 30 minutes before baking, this helps them to keep their nice shapes.

Bags or jars of freshly made shortbread make fantastic gifts for family, friends, neighbours, teachers etc.

Keyword Shortbread