This shortbread is the stuff I grew up on - it's the best-tasting shortbread I have ever tried, so it's amazing that it happens to also be the easiest to make!
Some shortbread recipes use cornflour and icing sugar, but this recipe is even more simple than that.
3 ingredients, 1 bowl, and only a few minutes to cook.
½ cup castor sugar
1 ½ cups flour.
- Cream the butter and sugar together
- sift in flour - begin with 1 cup and then slowly add more - stopping when you reach the consistency of putty. It should feel very soft, but not sticky.
- shape as desired. You can flatten it and cut shapes out, or just roll it up into a log in some baking paper, then slice into cookie sized pieces.
- bake at 180degrees celcius until just golden (around 9-14 mins depending on your oven)
You can eat them straight, or dip halves in chocolate, or decorate with icing.