Yield: approximately 50 – 60 cookies
Ingredients
- All-purpose flour 520 g (4 ⅛ cups)
- Icing sugar 150 g (1 ¼ cups)
- Unsalted butter, room temperature 450 g (1 lb)
- Salt 5 g (1 tsp)
- Vanilla extract 1 tsp
Method
- Sift flour and set it aside.
- Sift icing sugar. Cream butter with icing sugar and salt in a bowl using a rubber spatula (or use the paddle attachment of a stand mixer on speed 1); mix just until combined. Stir sifted flour into the butter mixture with the rubber spatula or paddle attachment of stand mixer and mix until fully incorporated.
- Divide dough into two equal portions. Roll each portion into a 30-centimetre long log. Wrap each log in cling film and chill in the fridge for at least one hour or for several days.
- Preheat oven to 350°F (175°C).
- Unwrap the chilled shortbread logs. Set the logs onto a clean cutting board and slice into evenly sized rounds, approximately 1 to 1½ cm thick. Place chilled shortbread rounds onto a parchment-lined baking tray, evenly spaced apart for even baking. Bake in the preheated 350°F (175°C) oven for 6-12 minutes or until the edges are a pale, light-golden brown. Bake one tray at a time for even baking.
- Remove cookies from the baking tray and cool on a wire rack. Enjoy immediately or, once cool, store in an airtight container for up to 10 days.
(Note: oven type and size of shortbread rounds will dictate changes in baking times, hence the range of baking time suggested. Be cautious with your first batch to avoid overbaking. Once you have successfully baked a tray of cookies, mark the length of the cooking time into your recipe for the next batch.)
Potential additions to your shortbread
Add in ½ cup to 1 cup of one of the following to your batter once the flour has been stirred in:
- Chopped candy cane bits
- Chopped nuts (your favourite kind)
- Chopped dark, milk or white chocolate chunks
- Use your imagination and taste buds to create your own uniquely flavoured shortbread!