Shortbread Cookies

Ive made shortbread cookies a few times before, but this recipe is slighty different to the usual suspect. 

This recipe from Chelsea Winters cookbook ‘Everyday Delicious’ uses caster sugar and high grade flour which seemed quite odd to me, so i had to give them a try.

If you’ve tried any of Chelsea Winters recipes then you’ll know they are all pretty spectacular! Well this recipe is exaclty that, melt in your mouth delicious.

You will want to make a double batch of these babies, cause they won’t last long.

 

Shortbread

150g butter, at room temperature

1 1/4 cups high grade flour

2 tbsp cornflour

1/2 cup caster sugar

 

Preheat oven to 110C, Line a baking tray.

Cream butter for 5 minutes until smooth and pale.

Sift the flour and cornflour into butter, along with the sugar. bring it all together so the dough forms a ball. If dough is quite crumbly, give it a good knead till it comes together.

Wrap the dough in cling film and put in the fridge for 30 minutes to firm.

Roll out dough onto a clean bench and use a cookie cutter to cut a nice round cookie, place on to baking tray, prick with a fork.

Bake in the oven for 1 hour, remove and let cool for 5mins

Cookies keeps for 5 days in a container.

Enjoy! with a nice hot cup a tea.