“A friend recently told me the best shortbread she's ever tried were the ones I baked for her at Christmas - I was very flattered, so I thought I better share this recipe on zaar! I like to halve this recipe & add 1/2 cup pecan nuts to one half & 1/2 cup of butterscotch chips to the other.”
READY IN:
28mins
YIELD:
40 shortbread
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift flours& icing sugar together.
  2. Rub in butter using fingertips, until mixture resembles breadcrumbs.
  3. Press together.
  4. Turn out onto a lightly floured surface.
  5. Knead gently.
  6. Roll out to 1cm thick.
  7. Either cut out shapes using cookie cutters or press into one round, decorate edges and cut into 8 equal portions, prick with a fork.
  8. Sprinkle with a little sugar if desired.
  9. Bake in a moderately slow oven for 15- 20 minutes or until golden.
  10. Stand for 5 minutes, then transfer to a wire rack.

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