This is the easiest shortbread recipe! You only need three ingredients and about 30 minutes to make melt-in-your-mouth shortbread.
Ingredients
200g Western Star Chef’s Choice Butter, chopped, softened
⅔ cup (100g) icing sugar mixture, plus extra for serving
1½ cups (225g) plain flour
Method
Preheat oven to 160°C (fan-forced) and line 2 baking trays with baking paper
Beat butter and sugar in a large bowl of an electric mixer until light and fluffy. Add sifted flour and mix on low until combined
Turn out the dough onto a lightly floured work surface and knead gently until smooth. Shape into a disc and wrap in plastic wrap. Refrigerate for 30 minutes, or until firm
Divide the dough into two. Rewrap one half and set aside. Roll out to 5mm thick and use lightly floured cookie cutters to cut out 36 shortbreads, re-rolling dough as necessary. Using a small round cutter, cut out centres from half of the shortbreads. Place onto prepared trays. Repeat with remaining dough. Bake for 10-12 minutes or until light golden, swapping trays halfway. Set aside on trays to cool completely
Eat as is or sandwich shortbreads together with passionfruit or lemon butter and dust with icing sugar just before serving
Tips & Hints
Filled biscuits will keep refrigerated in an airtight container for 2 days
Unfilled biscuits will keep for up to 5 days in an airtight container at room temperature
Alternatively, shortbread can be filled with vanilla or flavoured buttercream
