I have been making these shortbread cookies with little ones since I had my cookery school at the Cliff at Lyons over 15 years ago. They are a winner everytime. Use whatever festive cutters you have around, make shapes, bake and decorate. 

To make decorations from them, punch a small hole in the top with a straw and when baked, just pull some ribbon through. 

They will be so proud of themselves. 

Shortbread Stars rte radio one drive time Aisling Larkin modern lifestyle food

Simple Shortbread

Print Pin Rate
Baking
Christmas
,
cookies
,
shortbread
Prep Time: 20 hours
Cook Time: 50 minutes
Servings: 6

Ingredients

  • 225 g Butter
  • 100 g caster sugar extra to dredge
  • 225 g plain flour sifted, extra for dusting
  • 125 g cornflour sifted

Instructions

  • Preparation: Preheat the oven to 150°C (300°F), Gas Mark 2, and grease a 23cm x 33cm (9in x 13in) Swiss roll baking tin with butter.
  • Mix Butter and Sugar: Use a food processor to blend butter and caster sugar until pale and fluffy.
  • Add Dry Ingredients: Add sifted flour and cornflour to the butter-sugar mixture. Blend briefly until thoroughly combined. Transfer the mixture to the prepared baking tin and level the surface with floured hands.
  • Bake and Sugar Coat: Pierce the surface with a fork. Bake for 50-60 minutes until uniformly light golden. Remove from the oven, generously dredge with caster sugar, and let it sit for 5 minutes before transferring to a wire rack to cool.
  • Serve and Enjoy: Once cooled, arrange on a plate, and serve. This shortbread pairs well with various desserts. Optionally, gift-wrap a batch for a friend when you've mastered the recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating