Makes: About 60 biscuits
Preparation: 15 minutes
Refrigeration: 30 minutes (optional, although recommended)
Baking Time: 15-20 minutes
500g salted butter, softened
200g golden caster sugar, plus more to sprinkle
500g plain flour, plus more to dust
250g cornflour or rice flour
Preheat the oven to 170ºC/fan 160ºC/340ºF/gas mark 31/2.
To make the dough easier to roll – and if you have time – wrap in clingfilm and refrigerate for 30 minutes.
Then, on a floured board, roll out the dough to 5–6mm thick, cut into your chosen shapes.
Place the shortbreads on 2 baking sheets lined with baking parchment and cook for 15–20 minutes. Sprinkle with sugar, then cool for 10 minutes before carefully transferring to a wire rack.
Add any of these to the butter and sugar before adding the flour:
- vanilla seeds of 1 vanilla pod and 1/2 tsp vanilla extract
- orange-cardamom zest of 1 orange, finely grated, and ½ tsp freshly ground cardamom seeds, sifted
- lemon-lavender zest of 1 unwaxed lemon, finely grated, and 4 tsp fresh lavender flowers
Photo by Shortgirl Shortbread