Freezer Friendly: Super Easy Homemade Shortbread
Makes 24 Biscuits
Preparation Time: 5 mins
Cooking Time: 30 mins
Total Time: 35 mins
• 250 g salted butter, softened
• 90 g icing sugar
• 300g plain flour
Preheat oven to 160C.
Butter and line a 31.5 x 23.5 cm baking tray with baking paper and overhang it.
Beat butter until smooth. Add icing sugar and beat until well combined.
Add half the flour and beat until mostly mixed. Then beat in the remainder. Use your hands to bring it together into a ball of dough.
Form into a rough rectangle shape, then transfer into the tray. Press into the pan. Optional: Roll over the top using a glass for a smooth surface. Don’t press down too hard.
Bake for 20 minutes until edges are very light golden and most of the surface is still pale gold.
Remove from the oven. Working quickly, cut into desired shape and prick all over with a fork.
Return to the oven for about 7 minutes or until the surface is light golden. Turn the oven off, crack it open ajar, then leave to cool for about 1 hour in the oven – it allows the shortbread to finish cooking without the surface browning.
Remove from the oven, use paper overhang to remove the biscuits from the pan. Cool fully on a wire rack.
Store homemade shortbread in an airtight container for 3 days or in the freezer for up to 2 months.
Use our hashtag!
I am so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media!