Tuesday, January 1

Buttery shortbread


OK, so most people will be posting ways to help you cleanse or detox
But I say what better way to start the year than with the recipe for crumbliest butteriest shortbread
You can make this keep it chilled in your fridge and slice, cook serve mouth melting cookies with the click of a perfectly manicured finger



RECIPE
100g sugar
180g plain flour
120g corn flour (cornstarch)
200g soft butter*

METHOD
throw everything into your food processor and blitz until it starts to form a dough

alternatively
throw everything into a bowl and rub with your fingers until it starts to come together

You do not want to overwork this dough

a light hand equals a crumbly cookie

tip mixture which may be breadcrumby and not quite like a dough into 2 freezer bags 
I use a 1kg bag that measures 25cm across the bottom
You can use clingfilm but I like the freezer bags as everything is contained and you can squish the dough together without fear of crumbs escaping

now squish the dough down and form into a cylinder 


now chill for at least 20 mins but up to a week (probably last longer than that really)

when you are ready to eat your cookies
preheat oven to 160c
cut cylinder into 1cm discs and lay on an ungreased cookie sheet
bake in the oven for 20 mins or until just turning golden at the edges
turn oven off, leave door ajar and leave the cookies to cool in the oven 
this will make them really dry and crumbly


you can dust with icing sugar
a few of these plonked in a Kilner jar 
make a wonderful hostess gift 

let me know if you make these 
and how you get on


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