Fun EET-SUM-MOR Variations
If you want to add some variety to your shortbread cookies – toss in a handful of chocolate chips, a quarter cup of sprinkles, or even some chopped nuts!
INGRÉDIENTS
180 grams butter
50 grams icing sugar (powdered/confectioner’s)
100 grams white granulated sugar (caster/granulated)
250 grams plain flour (standard-grade/all-purpose)
½ teaspoon table salt (if using unsalted butter).
Instructions
Allow the butter to come to room temperature, it needs to be soft enough to whip.
Beat the butter, caster sugar, icing sugar together using a stand mixer, electric handheld mixer or whisk until the butter is light, fluffy and aerated.
180 grams butter,50 grams icing sugar,100 grams white granulated sugar
Add in the flour and salt, mixing with a spatula or wooden spoon until a soft pliable dough forms. Knead the dough 3-5 times bringing the dough together into a ball.
250 grams plain flour,½ teaspoon table salt
Place the dough on a piece of parchment or baking paper, and pat it into a square. Using a floured rolling pin, roll out the dough until between 0.5 and 1cm in thickness. Cut the dough into 4cmx4cm squares on the parchment paper. Place the biscuits in the fridge for at least 30 minutes before baking.
Preheat the oven to 170°C/340F and bake the biscuits for 10-15 minutes, until the biscuits are a nice golden brown. Remove from oven and cool on a wire rack.
Biscuits can be stored in an airtight container at room temperature for about 2 weeks.
