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 adapted from Paul Hollywood's "How to bake". This one is definitely a keeper! As always, Paul didn't disappoint.


How to make it...

Ingredients:
- 225 g unsalted vegan butter or plant spread (like Flora)
- 110 g caster sugar
- 225 g plain flour, plus extra for dusting
- 110 g corn flour
- pinch of salt
- extra sugar for dusting on top

Method:

- Lightly butter 2 baking 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, just until light and fluffy. 
- Sift the flour and corn flour into the bowl, add the salt and mix together until smoothly combined. 
- Tip the mixture out onto a lightly floured surface and knead to form 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 without it). 
- 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). 
- Place the shortbread on the prepared baking trays and chill in the fridge for at least 30 minutes.
- Meanwhile, preheat your oven to 170°. 
- Bake the shortbread taken straight out of the fridge and into the oven, for about 20 minutes, or 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.

Smacznego!


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