*Slice & Bake Shortbread Cookies*
Makes 24 These taste like the shortbread cookies of my childhood. Simple and delicious. I rolled mine in coloured sugars, green and red, to give a bit of colour around the edges. 225g unsalted butter (1 cup) at room temperature 100g of confectioners/icing/powdered sugar, sifted (3/4 cup) 1 tsp fine sea salt 330g plain flour (2 1/3 cups) Cream the sugar and butter together until well combined. Add the flour and salt and beat together just to combine. Shape into a roll, 8 inches in length. You can keep it round or square it off. Wrap well and place in the refrigerator for at least an hour until firm (You can freeze for up to one month if desired.) When ready to bake, preheat the oven to 180*C/350*F. gas mark 4. Line two baking sheets with baking paper. Place sugar crystals on a plate. I cut my roll in half crosswise so that I had two rolls. One roll I rolled in red sugar crystals, pressing them in all around. The other I rolled in green sugar crystals, pressing them in all around Cut each roll into 1/4 inch thick slices. If you need to reroll the edges do so. Place onto the prepared baking sheets leaving a bit of space in between each. Bake for 15 to 18 minutes, rotating the sheets halfway through the baking. They should be set and just beginning to brown around the edges. Let sit on the baking sheets for 5 minutes before removing to a wire rack to finish cooling. Store in an airtight container. |
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