Shortbread
Buttery sweet shortbread biscuit
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.