Shortbread Recipe

Line a baking sheet with greaseproof parchment paper.

Shortbread recipe. Roll out onto a lightly floured surface to your desired thickness and use a knife or cutter to cut out shapes. Preheat the oven to 350 degrees F. Place the shortbread on the middle rack and bake for 30-35 minutes or until light golden and firm.

Beat Tararua Butter and Chelsea Icing Sugar until pale and fluffy. All you need is butter plain flour and icing sugar. Make sure to wrap very well and allow to warm up just enough to cut.

Preheat the oven to 160CFan 140Cgas 3. Scottish shortbread is a biscuit to really sink your teeth into. Add the butter and sugar and rub together with your fingertips until the mixture is just beginning to bind together.

These are round cookies sandwiched with jam and topped off with a delicious icing and a cherry. Remove from the oven and place on. Sift the flour and rice flour into a medium mixing bowl.

Preheat oven to 150C bake 140C fan forced. Cut butter into pieces and rub into the flour with. It keeps for about a week in the fridge and a month in the freezer.

Add the sugar and mix. This shortbread cookie is a traditional Scottish recipe. Transfer to the prepared baking tray.