Name: Shortbread
Cook time: 60 min
Total time: 60 min
Yield: 24
Ingredients: 2 cups (300 grams) plain flour; 1/2 cup (80 grams) icing sugar, plus extra for dusting and serving; 250 grams salted butter, chopped; 1 teaspoon vanilla extract; 1 teaspoon finely grated lemon rind; 1 teaspoon finely grated orange rind; Assorted cookie stamps to decorate

Shortbread is a traditional Scottish biscuit usually made from sugar, butter, and plain flour. Other ingredients like ground rice or cornflour are sometimes added to alter the texture. The addition of both lemon and orange rind gives a heavenly citrus hint while the use of brown sugar rounds out the flavour of these sweet buttery biscuits.

Shortbread is one of those treats that often comes out at Christmas for edible gifts and festive treats but is so good you’ll keep making it all year.

Ingredients

2 cups (300 grams) plain flour

1/2 cup (80 grams) icing sugar, plus extra for dusting and serving

250 grams salted butter, chopped

1 teaspoon vanilla extract

1 teaspoon finely grated lemon rind

1 teaspoon finely grated orange rind

Assorted cookie stamps to decorate

Method

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.

Preheat oven to 160°C/140°C fan. Line oven trays with baking paper.

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.

Bake shortbread for 25 minutes or until pale golden. Cool on trays.

Dust with extra sifted icing sugar.