Shortbread
Description
This shortbread recipe makes crispy and soft shortbread. These buttery shortbread melt in your mouth. These shortbread can be enjoyed with tea and coffee. You can add fruits or chocolate on top to enhance flavor.
Instructions
- Line the base of 22cm springform tin with baking aper.
- Use an electric mixer to beat the butter and sugar until light and fluffy. Add the salt, then gradually add the flours and beat until combined.
- Turn the mixture onto a clean surface and knead for a minute or two until smooth.
- Press the mixture evenly into the base of the prepared tin and cut into 12 wedges with a small knife. (The cuts will join up as the shortbread cooks, but it will help with breaking the shortbread into even pieces to serve). Prick decoratively with a fork. Cover and refrigerate for 2 hours.
- Preheat the oven to 130°C fan-forced (150°C conventional).
- Bake the shortbread for 60-70 minutes or until pale but just starting to color around the edge. It should feel fairly firm when touched gently. Remove from the oven and set aside for 15 minutes to cool slightly.
- Remove from the tin and allow to cool completely on a wire rack. Break into wedges to serve.
