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    Home » Recipes » Cookies

    Shortbread

    Published: Mar 26, 2016 · Modified: Apr 20, 2019 by Emma Burton · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    How's everyone's Easter holiday's going? Mine have been pretty relaxed so far - if you count being surrounded by flour and elbows deep in brownie batter as relaxing. Which I do! I have another recipe for you and shockingly, this does not include chocolate. If you are anything like me, you have probably had your fair share of chocolate already this holiday, so I thought I would post something non chocolaty add to your Sunday brunch or afternoon tea. This non chocolate baked treat comes in the form of Shortbread. 

    Traditional melt in the mouth shortbread recipe. Click the photo for the #recipe #baking

    I did post this recipe on my previous website but did not write a blog post on it so here it is.

    For those of you who have never had Shortbread, you are in for a real treat. Shortbread seems like a plain buttery biscuit. But it is actually so much more! When you bite into a piece of shortbread, it should just melt in your mouth. They should not be hard, chewy or soft like normal cookies. The melt-in-your-mouth goodness comes from using cornflour and icing sugar. 

    Traditional melt in the mouth shortbread recipe. Click the photo for the recipe. #baking

    What's fabulous about these cookies, as you can see from my photos, is they hold their shape really well so you can use cookie cutters if you like. Or you can stick to the traditional rolling the dough into a large sausage shape and chop thick biscuits from the roll. 

    Whatever you choose, I hope you enjoy this recipe for your Easter Sunday brunch or any other occasion.

    Print Recipe
    5 from 1 vote

    Shortbread

    What's fabulous about these cookies, as you can see from my photos, is they hold their shape really well so you can use cookie cutters if you like. Or you can stick to the traditional rolling the dough into a large sausage shape and chop thick biscuits from the roll.
    Prep Time20 minutes mins
    Cook Time30 minutes mins
    Total Time50 minutes mins
    Course: Dessert, Snack
    Cuisine: American
    Servings: 28 Cookies
    Calories: 115kcal
    Author: Emma Burton

    Ingredients

    • 230 g Butter, Softened
    • 1 teaspoon Vanilla Extract, Optional
    • ¾ Cup Icing Sugar
    • ¼ Cup Cornflour
    • 1 and ½ Cups All Purpose Flour

    Instructions

    • Preheat the oven to 150°C (300°F) and line a baking tray with baking paper.
    • Cream the butter and icing sugar together until it is light and fluffy.
    • Add in the vanilla extract if you are using this.
    • Add the cornflour and flour and mix well.
    • Roll out the dough to a 2 cm thickness and cut out different shapes with cookie cutters.
    • Alternatively, roll the dough into a large sausage shape and chop 2 cm thick slices from that.
    • Prick each one with a fork and bake for 25-30 minutes. They should just begin to be getting a pale golden colour.

    Notes

    Adapted from Edmond's Cookery Book

    Nutrition

    Calories: 115kcal
    Tried this Recipe? Tag me Today!Mention @LightsCameraBake or tag #lightscamerabake!

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    Hi! I'm Emma, the the driving force Lights, Camera, Bake!. I develop the recipes, style the food and produce the accompanying photos and videos for you at home.

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