Shooky Shortbread

Prep time: 5 minutes

Cook time: 20-25 minutes

Serving size: 20-24 cookies

Keeps up to 3 days in an airtight container/ in a freezer for up to 2 months


Ingredients:

For the cookies:

-250g/2 sticks softened butter*

-3/4 cup powdered sugar*

-2 cups all-purpose flour


For the face:

-Candy icing pens/writing icing tubes (Wilton or cake mate are great)


*Vegan: can use vegan alternatives

Directions:

  1. Preheat your oven to 150C/300F for a fan-forced oven or 160C/325F for a conventional oven.

  2. Line 2 baking sheets with baking paper.

  3. Beat the butter with an electric mixer until smooth.

  4. Sift the powdered sugar and flour, both into separate bowls.

  5. Add the sifted powdered sugar to the butter and continue beating until combined.

  6. Add half of the sifted flour to the butter mixture, remembering to scrape the bowl as you go. It should resemble wet sand. Beat in the remaining flour.

  7. Use your hands to bring the mixture together into a smooth ball of dough. You can knead this lightly if it's still a little crumbly. The warmth of your hands will assist the butter to melt, forming a smoother ball of dough.

  8. Turn the dough out onto a piece of baking paper/parchment paper, and using a rolling pin, gently roll out the dough until it reaches a desired thickness. Pressing too hard can lead to a much firmer cookie.

  9. Using your favorite cookie cutter, cut out the cookies, and using a spatula, transfer them to the baking sheet. Any remaining dough can be rolled out again and more cookies can be made from it.

  10. Bake for 20-25 minutes until the edges are slightly golden brown, and the rest of the rest of the surface is pale gold. They will continue to cook when they are taken out of the oven.

  11. Leave to cool on the baking sheet for 10 minutes, and then transfer to the wire cooling rack.

  12. These are best eaten fresh, but I'm sure it won't take very long to eat them! Enjoy!

Serving ideas: This cookie is a perfect accompaniment alongside a nice beverage for morning or afternoon tea. Have a look at our drink menu for ideas!


**Tips and tricks:

-Flour: many shortbread recipes call for rice flour or cornstarch however this recipe makes the most delicate and tender cookies without either


-Cook sizes: when rolling out the cookies, be careful to ensure they're not too thick, as they will take longer to cook (and not too thin as they'll be fragile and easier to break).


-Don't over-cook: the cookies don't take long to bake. Allow for them to cool on the baking sheet for 10 minutes before transferring to the cooling rack. It'll allow them to finish cooking properly.


-Rubbing butter: If you do not have an electric mixer, you can also make these by placing the flour and sugar into a bowl and then add the cold cubed butter. Using your fingertips, rub the butter into the flour until it forms breadcrumb-like consistency. Form it together into a ball in the bowl and then turn it out onto a clean work surface. (This makes a for a more crumblier cookie with a rougher surface.)


-Food processor: place the chilled, cubed butter, flour, and sugar into a food processor and pulse until it resembles breadcrumbs. Use your hands to form it in a bowl and then turn it out onto a clean work surface.

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