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