#shortvideo #cooking #shorts
INGREDIENTS
●250g salted butter (1 cup)
●¾ cup icing sugar (90g)
●2 cups flour (300g)
METHOD
Preheat oven to 160C
Butter and line a pan with baking paper with overhang. you could use a loaf tin like I did, but make sure you add another 10 minutes to baking time. Alternatively, you can use a 31.5 x 23.5 cm / 9 x 13 pan
Beat butter until smooth (or use very soft butter and a wooden spoon).
Add icing sugar and beat until combined.
Add half the flour and beat until mostly combined, then beat in the remainder.
Use your hands to bring it together into a smooth ball of dough - knead lightly if required.
Roughly press down into a rectangle shape, then transfer into the pan. Press into the pan.
Precut the shortbread and poke holes before baking
Bake for 30 - 40 minutes at 160°C until edges are very light golden, and most of the surface is still pale gold.
Remove from the oven. Working quickly, cut over precut lines
Return to the oven for 8 minutes or until the surface is light golden - not browned. Turn the oven off, crack it open ajar, then leave to cool for at least 1 hour in the oven.
Remove from the oven, use paper overhang to remove the biscuits from the pan. Cool fully on rack.
Store in an airtight container for 3 days or in the freezer for up to 2 months.