Baked this walker shortbread for my dear son. He felt my butter cookies were too ‘melt in the mouth’ (duh? 😒). Ok, so mommy try. Here’s the easy 3-ingredients, hand mixed shortbread. Buttery and yes, not melt in the mouth.
Recipe
- 110g salted butter (slightly soft)
- 170g plain flour
- 50g caster sugar
- 1/2 tsp salt (only if using unsalted butter)
Method
1. Allow butter to soften slightly but not too soft. Whisk butter and caster sugar and salt till they come together but do not mix till cream stage.
2. Add in sifted flour and fold with spatula till dough is formed, do not over mix.
4. Place onto tray lined with baking paper. Roll out into a rectangle shape as much a possible, about 1.5 to 2 cm thick.
5. Use a pastry scraper to cut the dough into little rectangles. Pierce with fork through the dough.
6. Bake in preheat oven of 175 deg C, fan forced for about 30 min till golden brown. Bake longer if you wish the shortbread to be crunchier. When shortbread is just out of oven, it is still slightly soft, use the scraper to go over the cuts again.
7. Cool on wire rack. The shortbreads with be soft when hot and slowly harden.
Olady Bakes 