Shortbread cookies....

There are thousands recipes for shortbread out there, but I would still try and experiment with a new one when I come across something interesting. This one caught my attention and I simply had to give it a go. That resulted with one of the best shortbread biscuit ever.

This is something that I did with my two little sous chefs - quick, and simple that even 4 and 6 year old can master. The biscuits are perfect - delicious, not too sweet, very short indeed. The cookie recipe isn't mine, unfortunately, it's from Paul Hollywood's "How to bake". This one is definitely a keeper! As always, Paul didn't disappoint ;)

How to make it...
- 225 g unsalted vegan butter or plant spread (like Flora)
- 110 g caster sugar
- 225 g plain flour, plus extra for dusting
- 110 g cornflour
- pinch of salt
- extra sugar for dusting on top

Lightly butter 2 trays, or line with baking parchment.
Put the butter and sugar into a large bowl and cream together, using an electric hand-held whisk or wooden spoon, until light and fluffy. Sift the flour and cornflour into the bowl, add the salt and mix together until smoothly combined. Tip the mixture out onto a lightly floured surface and knead to a soft dough.
Roll out the dough between 2 pieces of baking parchment to a thickness of 1 cm ( personally I didn't do it between parchment paper, it was OK done the "normal" way). Prick the dough all over with a fork and cut into triangles or whatever shapes you like, using a knife or a biscuit cutter. Re-roll the scraps once to cut more (if you re-roll too many times the dough may start to get greasy). Put the shortbread on the prepared baking trays and chill for at least 30 minutes.
Meanwhile, heat your oven to 170°. Bake the shortbread for about 20 minutes, until just turning golden brown at the edges. Leave on the baking trays for a few minutes to firm up slightly, then lift the shortbread onto a wire rack. Dust with sugar and leave to cool. They will keep in an airtight container for 3-4 days.


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