Shortbread are a Christmas favourite. They are light, flaky and buttery and the perfect “dainty” biscuit to serve with tea or coffee. Another reason I love shortbread is that they are so easy to make and this three ingredient recipe is one of the easiest.
Shortbread don’t need any icing or sprinkles a simple light indent of your favourite cookie cutter shape turns them from boring to something special.
250gm Butter, softened and cubed
1/2 Cup Icing Sugar (powdered sugar)
2 1/2 Cups Plain Flour
LETS PUT IT ALL TOGETHER
- Place the butter and icing sugar into the bowl of a food processor with the metal blade process until light and creamy.
- Add the flour and process until a dough forms.
- Take tablespoon sized amounts of the dough and roll into a ball. Using the palm of your hand flatten to form a circle and place onto a lined baking tray. If the dough is a little sticky you may need to dust your hands with some flour. Repeat until all the mixture is used.
- Using a festive cookie cutter gently press down onto the shortbread biscuit to leave a mark. Repeat for all biscuits.
- Place into a 160 degree Celsius oven and bake for 10-15 minutes or until very lightly golden on the edges. Allow to cool on the baking tray before transferring to a wire cooling to completely cool.
- Store in an airtight container for up to two weeks.