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Ingredients
- 250g butter
- 120g icing sugar
- 210g cornflour
- 210g flour
- dash of salt
Method
Preheat oven to 150 C
Cream together butter and icing sugar add flours and salt and knead for
5 minutes. Use icing sugar to dust surface for kneading. Roll out and cut
into shapes. Place on a cold tray and bake for 30 minutes.
HOW THINK DO YOU ROLL OUT THE DOUGH PLEASE
Hi Cazz, I would suggest rolling it out to about 4mm – essentially the thinner the dough the crisper the shortbread so if you like it a little more cake like in texture then make it thicker and for crunchy go thin.
So far, just mixed ingredients very accurately and there is no way you can roll this out straight from muxing its waaaaaay too soft! I am putting it in the fridge for a while to see if that works and will update my progress after that.
Update! These did turn out lovely. I added extra icing sugar, a couple of spoons as it was less sweet than anticipated. When cooled I dipped half in melted dark chocolate and they were great. The dough is far too soft to cut shapes without chilling first. I would also avoid the more delicate shapes you can get out of some doughs. I would add, use a classic butter block to help the solidity of the dough.
These had a great outcome, very fine / delicate crumb, tasted great!
Cynthia that is great, I am pleased you enjoyed them!