RECIPE: SHORTBREAD

A perfect fool proof bake; made over the Easter holidays to keep little hands busy, gifted, or simply made to have on hand whenever a cup of tea demands it. A very versatile treat...

INGREDIENTS

250g plain flour

225g butter softened 

75g icing sugar

1/4 tsp salt

… plus a little granulated sugar for dusting

METHOD

Preheat your oven to 150 degrees celsius

Sift the flour and salt into a bowl and set aside

Mix your butter with an electric whisk on high speed until light and fluffy (this should take about 3-5 mins)

Slowly add the sugar and continue to mix until it is once again light and fluffy

Add the flour all at once and mix until it is all combined, be careful not to over mix!

Butter a dish roughly 6x9 inches

Press the shortbread dough into the dish, sprinkle with granulated sugar and pop into the fridge to cool for 30 mins

Use a knife to score into squares before putting into the oven

Bake for 45-60 mins, or until golden and the middle is firm

Re-slice when still hot from the oven

Allow to cool completely before trying to remove from dish.