Ingredients
- 330g flour
- 90g caster sugar (+ extra sugar to sprinkle on top)
- 250g salted butter
Method
- Preheat your oven to 375º F / 190 ºC / gas mark 5
- Remove your butter from the fridge and cut into cubes. Leave out to soften in a bowl for 15 minutes.
- Weigh 90g of caster sugar and add to your butter.
- Mix the butter and sugar for a few seconds using a wooden spoon or mixer
- Sift in your flour and mix to form a dough
- Add some flour to your worktop and roll out your dough. Make sure your dough is not rolled out too thin, as we want it quite thick so you’ll end up with thick and crumbly shortbread.
- Use a cookie cutter or a cup to cut out shapes in your dough.
- Refrigerate your dough for 30 minutes in the fridge. This will prevent your cookies from spreading too much in the oven.
- Line a baking tray and bake your shortbread for 15 – 20 minutes on the middle shelf of your oven, until slightly brown on the edges but still pale in colour
- Sprinkle your shortbread with sugar immediately once out of the oven
- Enjoy 💕