This is my mum’s recipe. Â Thanks mum! Â I think it makes the BEST shortbread. Â It is very simple and you can make the dough and refrigerate it or freeze it for later. Â The smell of it cooking is divine. Â Warning- you can’t stop at just one piece!
290gm (10oz) Plain flour
200gm (7oz) butter, softened
120gm (4oz) icing sugar
Using a food processor or electric beaters, cream butter and icing sugar. Â Add flour and blend until well combined. Â Place shortbread dough in fridge for approximately 20mins to firm up a little. Â Remove from fridge and roll into a log approximately 5cm in diameter. Â Cut shortbread into rounds of approximately 0.5cm thick and place on lined baking tray. Â Pierce with fork for decoration if desired. Â Leave room between biscuits to allow for them to spread while baking. Â Bake in slow oven for approximately 30mins or until light golden brown. Â Remove from oven and place on cake rack to cool.
Will store well in airtight container. Â To store the dough in the fridge, wrap well in plastic wrap and use as desired. Â To store in the freezer wrap dough in cling wrap and foil. Â Will store in freezer for a couple of months. Â Just remove it well before use, so it will cut through without crumbling.