How’s everyone’s Easter holiday’s going? Mine have been pretty relaxed so far – if you count being surrounded by flour and elbows deep in brownie batter as relaxing. Which I do! I have another recipe for you and shockingly, this does not include chocolate. If you are anything like me, you have probably had your fair share of chocolate already this holiday, so I thought I would post something non chocolaty add to your Sunday brunch or afternoon tea. This non chocolate baked treat comes in the form of Shortbread.
I did post this recipe on my previous website but did not write a blog post on it so here it is.
For those of you who have never had Shortbread, you are in for a real treat. Shortbread seems like a plain buttery biscuit. But it is actually so much more! When you bite into a piece of shortbread, it should just melt in your mouth. They should not be hard, chewy or soft like normal cookies. The melt-in-your-mouth goodness comes from using cornflour and icing sugar.
What’s fabulous about these cookies, as you can see from my photos, is they hold their shape really well so you can use cookie cutters if you like. Or you can stick to the traditional rolling the dough into a large sausage shape and chop thick biscuits from the roll.
Whatever you choose, I hope you enjoy this recipe for your Easter Sunday brunch or any other occasion.
- 230 g Butter, Softened
- 1 tsp Vanilla Extract, Optional
- 3/4 Cup Icing Sugar
- 1/4 Cup Cornflour
- 1 and 1/2 Cups All Purpose Flour
Preheat the oven to 150°C (300°F) and line a baking tray with baking paper.
- Cream the butter and icing sugar together until it is light and fluffy.
Add in the vanilla extract if you are using this.
- Add the cornflour and flour and mix well.
- Roll out the dough to a 2 cm thickness and cut out different shapes with cookie cutters.
- Alternatively, roll the dough into a large sausage shape and chop 2 cm thick slices from that.
- Prick each one with a fork and bake for 25-30 minutes. They should just begin to be getting a pale golden colour.
Adapted from Edmond's Cookery Book