Snacks

Shortbread

24
1H

Ingredients

Method

1.Process flour, icing sugar, butter, vanilla and rinds until mixture just comes together. Knead dough gently on a lightly floured surface until smooth. Wrap in cling film and refrigerate for 1 hour.
2.Preheat oven to 160°C/140°C fan. Line oven trays with baking paper.
3.Roll tablespoons of dough into balls, then place onto trays about 5cm apart. To prevent sticking, dust cookie stamps with a little extra icing sugar (see tip). Press each ball with a stamp, lifting away gently.
4.Bake shortbread for 25 minutes or until pale golden. Cool on trays.
5.Dust with extra sifted icing sugar.

Dusting cookie stamps with icing sugar is essential for a clean imprint on buttery dough.

Note

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