This recipe is from Paul Hollywood, as we are avid followers of both him and the Great British Bake Off. This recipe is simple to make and yields hand-shake worthy cookies. Great for baking with kids and decorating using sprinkles. Use all the christmas cookie cutters!
Yields: Approximately 20 shortbread cookies
Ingredients:
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225g unsalted butter, softened (plus extra for greasing)
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110g caster sugar (plus extra for dusting)
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225g plain flour (plus extra for dusting)
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110g cornflour
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Pinch of salt
Instructions:
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Prepare the baking trays:
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Lightly butter two baking trays or line them with baking parchment.
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Make the dough:
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In a large bowl, cream together the softened butter and caster sugar using an electric hand-held whisk or a wooden spoon until light and fluffy.
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Sift the plain flour and cornflour into the bowl, add a pinch of salt, and mix until a smooth dough forms.
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Transfer the dough to a lightly floured surface and knead gently.
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Roll and shape the dough:
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Roll out the dough between two pieces of baking parchment to a thickness of 1 cm.
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Prick the dough all over with a fork and cut into triangles or desired shapes using a knife or biscuit cutter.
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Re-roll the scraps once to cut additional shapes. Avoid re-rolling too many times to prevent the dough from becoming greasy.
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Place the shaped shortbreads onto the prepared baking trays and chill for at least 30 minutes.
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Preheat the oven:
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While the shortbread chills, preheat the oven to 170°C (340°F).
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Bake the shortbread:
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Bake for about 20 minutes, or until the edges are just turning golden brown.
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Allow the shortbreads to firm up slightly on the baking trays for a few minutes before transferring them to a wire rack.
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Dust and cool:
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Dust the shortbreads with caster sugar and let them cool completely.
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Store:
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Store in an airtight container for up to 3–4 days.
