Celebrate the festive season with the perfect indulgence – classic shortbread cookies. These delightful treats, with their crumbly texture and rich, buttery flavor, are a time-honored tradition during the holiday season.
Ingredients
225g Unsalted butter, softened
113g (1/2 cup) Caster sugar
3 teaspoons Vanilla extract
340g (2 3/4 cups) Flour
Pinch of salt
Method
Preheat your oven to 180°C and prepare two baking trays by lightly greasing them and lining them with baking paper.
In a mixing bowl, combine butter and sugar, then whisk with an electric mixer for 5 minutes until the mixture becomes light and creamy. Add vanilla and continue mixing for an additional minute.
Incorporate the flour into the mixture using the dough hook attachment until it forms a dough. Cover the dough with cling wrap and refrigerate for 1 hour.
After refrigeration, divide the dough into 4 portions. Roll each portion between sheets of cling wrap until it reaches a thickness of 3-5mm. Place the rolled dough in the fridge for 10 minutes.
Cut out desired shapes from the rolled dough and arrange them on a baking tray. Alternatively, you can press the dough flat into the trays, cover it with baking paper, roll with a roller to achieve a smooth surface, cut into rectangles, prick with a fork, and bake for 10-12 minutes.
As soon as the cookies come out of the oven, sprinkle them with caster sugar.
Allow the cookies to cool completely before removing them from the baking tray. Store the cooled cookies in an airtight container.
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