Delectable shortbread never goes out of style. With tis buttery texture and simple ingredients, this timeless treat is perfect for any occasion – whether it’s enjoyed on a quiet afternoon or as a festive favourite.
MAKES 28 (OR 14 SANDWHICHES)
Ingredients
For the shortbread
Optional filling
Method
- Add all the shortbread ingredients to a large mixing bowl. Mix the ingredients with a spoon and then your hands until it comes together. Add 1–3 tbsp of water if the mixture is too dry.
- Set aside the dough in an airtight container in the fridge for 1 hour or the freezer for 30 minutes, or until it’s firmed up.
- Preheat the oven to 180°C. Roll out the dough on a lightly floured surface until it is about 8 mm thick. Use a cookie cutter to cut shapes out of the dough.
Carefully place each cookie on a lined baking tray with a little space in between each cookie. You may need to use a flat spatula to transfer them from the bench to the tray. - Collect the excess dough, roll it out, and cut out more shapes from the dough.
Repeat until you have no dough left. - Bake the shortbread biscuits in the oven for 10 minutes (this may depend on the size of your cookies). The edges of the cookies should be slightly golden-brown. Allow the cookies to completely cool on the baking tray.
- If desired, top half of the cookies with jam and sandwich them together with the remaining cookies. Store the cookies in an airtight container for up to 1 week.
RECIPE: Anthea Cheng
This recipe was originally published within the article Gifts to Make You Go Mmm in Issue 48 – Rebel Spirit Rising.
