Shortbread
A classic, buttery biscuit known for its rich, melt-in-your-mouth texture. With its delicate sweetness and crumbly bite, this timeless treat is perfect for pairing with tea or enjoying on its own.
Makes:
- 8-10 portions
Ingredients:
- 3 cups flour
- 2-3 cups sugar
- 200g butter (room temperature)
- 1 egg
- 1 egg yolk
- 1 Tbsp lemon zest
- 1 Tbsp lemon juice
- 2 tsps vanilla essence from Foster Clark’s
- Pinch of salt
- Equal parts sugar and water
Preparation:
- 1. In a mixer: combine butter, lemon zest, lemon juice, sugar, & vanilla until creamy.
- 2. Once creamy, add 1 full egg and mix, then add 1 egg yolk and mix again.
- 3. Remove from mixer, then add flour & a pinch of salt.
- 4. Transfer to table and use your hands to knead the dough.
- 5. Flatten with rolling pin, then use cookie cutters to create different shapes. Chill in the fridge for 20-30mins before baking.
- 6. Bake the shortbread at 175℃ for 16 to 17 minutes until set and just beginning to turn golden around the edges.
- 7. Remove from the oven and leave to cool on the pans, then transfer to a wire rack.
Made With
