Super Smooth Shortbread
Feathery light, fine and crumbly, melt in the mouth shortbread. Very delicate in flavour, elegant and delicious. Perfect to serve with good brewed tea in fine china tea cups. A sophisticated afternoon tea time treat.
Ingredients
- 75 g butter 50g unsalted and 25g salted
- 75 g icing sugar
- 75 g plain flour
- 75 g cornflour
Instructions
- Put butter in a bowl. Using a hand held mixer, cream and fluff the butter until pale and increased in volume. Add icing sugar through a sieve and mix well. Beat for 1 minute.
- Shift plain flour and cornflour into the butter mixture. Work with a spatula to combine well.
- Make into a dough ball. Wrap it in cling film and rest it in a fridge for at least 30 minutes.
- Pre heat oven to 160°C.
- Roll out the dough to 5-7 mm thick. Placing the dough sandwiched between 2 pieces of cling film makes this easier. Cut out with cookie cutters.
- Place them on a baking tray lined with baking paper. Prick each ones with a fork few times.
- Bake for 15-20 minutes until pale golden.
- Cool completely on a wire rack. Handle carefully as they are delicate and easily broken.
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