• Desserts

Buttery Shortbread

  • Desserts
Vanilla Buttercream Pink Ombre Cake
Buttery Shortbread

  1. Whip Anchor unsalted butter for 4-5 minutes until pale and creamy.
  2. In a medium bowl combine flour, icing sugar, corn flour and salt.
  3. Pour the flour mixture into the butter and gently combine until the mixture begins to clump together and form a dough.
  4. Using your hands bring this together into a soft smooth ball and place on a well-floured surface. Chill for 20 minutes.
  5. Sprinkle flour over the dough and the rolling pin and gently roll out to approximately 6mm thick.
  6. Cut using your choice of cookie cutter or cut into fingers or squares.
  7. Place on the prepared tray and bake for 12-15 minutes at 160°C, fan forced.
  8. The shortbread will firm up upon cooling.
Tips and Hints
  1. Anchor Tip: for a simple glaze, combine 3 tbsp of icing sugar and 1½ tbsp of milk and decorate after cookies have cooled