How can these perfectly shaped little beauties be homemade? I think it’s a lie.
Every now and then my sister, Joanne (aka Shamu), entices us with these wonderful shortbread. I think they’re probably Jonas’ favourite cookies.
I have to admit they are ridiculously good. Every time I eat them I can’t believe how good they are.
Shamu got the recipe from her mother, Lynn, and Lynn can’t remember where she found it. Nonetheless, it’s simple and damn tasty.
Here’s the recipe in Shamu’s own words:
Recipe by Joanne & Lynn. Makes many.
115g (4oz) caster sugar
250g (9oz) butter
350g (12oz) plain flour
1. Preheat oven to 150’C (300'F) and lightly grease a baking tray.
2. Soften butter by either leaving it on the bench for a few hours or carefully microwave it so that it is soft but NOT melted.
3. Combine sugar and flour in a bowl.
4. Use your fingers to rub butter into dry ingredients to form a dough. The end product is much nicer if you use your fingers rather than a blender.
5. Use a floured rolling pin to roll out small amounts of the dough & cut out shapes using cookie-cutter.
5. Bake at just less than 150’C (very slow oven) until the cookies barely start to change colour (not sure how long - probably at least 15-20 mins).
Tags: morsels and musings food blog food and drink australia recipes dessert biscuit shortbread cookie biscuit recipes shortbread recipes cookie recipes