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.
Grateful to the detailed sharing by Eugenie Kitchen. Although I’ve altered the recipe to my own taste, the detail steps are very helpful, please visit her site.
- 150g butter (in cubes)
- 180g plain flour
- 60g icing sugar
- 1/2 tsp salt (optional if using salted butter)
1. Allow butter to soften in room temperature. Hand whisk butter icing sugar and salt till light.
2. Add in sifted flour and fold with spatula till crumbly.
3. Turn out all onto counter and use palm to press out dough once, to ensure every part has been mixed in. Just press once on every corner and do not over knead. Gather back into a round dough and chill in fridge for 30 min.
4. After chilling, place onto tray lined with baking paper. Roll out into a rectangle shape as much a possible, about 1 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 150 deg C, fan forced for about 45 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.