Shortbread is one of the easiest treats you can whip up, and it allows you to be as creative or traditional as you want with the shortbread recipe having only three ingredients; 125g butter, 1/2 cup caster sugar, 1 cup plane flour. This will make enough for morning tea for 4. I used gluten free plane flour and the shortbread turned out perfectly.
- Preheat the oven to 150C
- Lightly grease baking tray with butter
- Combine sugar and butter (or alternative) in a bowl and use an electric beater to mix until smooth
- Gradually add in flour continuing to stir ingredients
- If you would like to flavour the shortbread, now it the time. Try cinnamon, vanilla, nutmeg, macadamias or passionfruit..
- The end result will be a sticky dough that doesn’t hold its shape (but isn’t runny, add more flour if you need to)
- Scoop this onto the greased tray and use a knife to spread out evenly. Aim for 1.5cm thick
- I dusted dried rose petals over the top (from an asian grocers in the tea isle)
Not having made shortbread before, I spread the mix over the tray keeping it an inch away from the sides.
- Put the tray in the oven at 150 for 30-40 minutes or until golden
- Remove and allow to set for 10 minutes.
After removing the tray, I immediately used a knife to cut the shortbread into squares, and left on the tray to cool for 15 minutes.
- After cooling for 15 minutes, use a spatula to move shortbread pieces onto a cooling rack or serve immediately