Shortbread biscuits


  • 1 cup ( 8oz/240g) ) butter (room temperature)
  • 1/2 cup (2oz/60g)) powdered sugar (sifted)
  • 2 cups (10oz/300g)) all purpose flour
  • Preparations

      step 1

      Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.

      step 2

      In a large bowl cream together the soft butter and sugar with an electric mixer until light and fluffy.

      step 3

      Add in the flour and mix until the dough just comes together.t

      step 4

      Turn the dough out onto a counter dusted with powdered sugar and gently roll the dough into a long two-by-two-inch log.

      step 5

      Wrap the log of cookie dough in plastic wrap and allow it to firm up in the fridge for 30 minutes.

      step 6

      Once the dough is firm slice the cookies into 3/4 inch thick rounds. Place each round on your baking tray and bake for 16-18 minutes or until just golden.

      step 7

      Allow cooling slightly before transferring to a cooling rack. Once cool the cookies can be stored in an air-tight container for up to 3 days.