Shortbread

Instructions

• Preheat oven 190c/170c fan

•  Line a large baking tray with baking paper.

•  Beat the butter & sugar in a bowl (I use a hand mixer or you can use a food processor.)

•  Stir in the flour (I carry on with the hand mixer) – until it starts to combine.

•  With your hands knead the dough to bring the mixture together into a small ball of dough.

•  Turn out onto a clean, floured surface and use a rolling pin to roll out to ½ inch thick.

•  Cut into fingers or use a small round pastry cutter (I use a 2 inch round cutter.)

•  Lay out on the prepared baking tray and put in the fridge for around ½ hr to 1hr to chill.

•  After fully chilled get out of the fridge and separate into 2 batches as they will spread in the oven, so need space between them. (I use 2 baking trays 13x9 inch and get 8-10 on each)

•  Put in the oven for around 15-20 mins, until they start to turn colour.

•  Take out of the oven and after 5 mins, lift carefully on to a cooling rack (I use a palette knife)

Optional Chocolate Finish: For a more decadent treat, melt your favourite chocolate and dip each shortbread biscuit halfway. Place in the fridge until the chocolate has fully set.

Storage: Store in an airtight container (such as a Tupperware box) where they’ll stay fresh for over a week—if they last that long!

Enjoy: Perfect with a cup of tea, shared with friends, or simply savoured as a little everyday luxury.