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.
Servings: 28 Cookies
Calories: 115kcal
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