Shortbread Cookies Recipe

To a bowl add 1 cup flour along with 1/4 teaspoon salt. Give a quick mix and set aside. If using salted butter skip adding salt.

Using electric mixer beat butter until creamy. If your butter is already at room temperature then you can skip this step.

To a sieve add 1/4 cup icing sugar and sieve it well. Icing sugar tends to have lumps so always sieve before adding.

Cream butter and sugar until light and fluffy then add 1/2 teaspoon vanilla essence.

Give a quick whisk then add in the flour mixture.

Use the electric beater to just bring it together. Use a deep bowl as while whisking it may easily spill out.

Then use a spatula to combine.

Combine gently with your finger tips. Do not knead.

Gather to form a soft dough.

Flatten it lightly so that it will easy to roll after chilling. Cling wrap the dough and refrigerate it for at least 30 minutes.

After the dough is chilled it will be firm now open the cling wrap.

Take the dough and place it in between 2 parchment papers. Roll it to 1/4 inc h thickness.

Dip the cookie cutter in flour. This is to avoid sticking while cutting the shape.

Cut into shapes. Preheat oven at 180 deg C for 10 minutes.

You can use different shapes and sizes as you like it.

Remove it carefully.

Collect the scraps.

Again roll between parchment papers and cut into shapes.

Prick with fork this is just for the look.

Arrange it in a baking tray with parchment paper. You can keep the tray in fridge for 10 minutes for the cookies to harden if they are soft.

Bake in preheated oven at 180 deg C for 15 minutes or until the edges starts to turn golden.

Shortbread cookies are done. Cool down on a wire rack before storing.Enjoy shortbread cookies!