This is one of my all time favourite cookies. The tender buttery crumb will keep you reaching time and time again into the cookie jar. Plus one of the best things is that all the ingredients should be easily found in your pantry.

TIME:

• 10mins Preparation + Overnight for the unsalted butter
• 30mins Baking

 EQUIPMENT:

• Mixmaster w/ Paddle Beater Attachment
• Kitchen Scales
• Glass Pan – 15cm x 25cm / 6inch x 10inch
• Spatula
• Sharp Knife
• Off-set Spatula

INGREDIENTS:

Getting ready to start baking

METHOD:

1. Pre-heat oven to 165°C / 325°F
2. Butter the 15cm x 25cm glass pan
3. Place the unsalted butter and salt into the mixing bowl.
   1. You will need the butter to be very soft, I find leaving it out overnight will get it to the correct consistency
4. Beat until the salt is completely dissolved
5. Add the sugar (for mixture) and beat until just combined
6. Sift the Plain Flour and Cornflour into the bowl and mix until a smooth dough forms
7. Spread the dough evenly into the prepared baking dish – I find using my hands is easiest
8. Bake until the top and bottom of the mixture is lightly browned, about 30 mins
9. Place tray onto wire rack to cool slightly
10. Whilst the shortbread is still warm pour the extra caster sugar (for topping) on top and carefully tilt the pan from side to side until you have covered the entire surface
11. Using a sharp knife cut the shortbread into rectangular fingers
12. Leave to cool completely
13. Using the off-set spatula, carefully remove the slices of shortbread

Shortbread mixture in the pan

Golden brown

Cooked shortbread w/ sugar topping

The shortbread will keep in an air tight container in a cool place for up to two weeks

Ready to eat!