I absolutely love shortbread cookies, especially with English Breakfast tea. I've never even thought about making them, but then I saw Koko's blog post on Koko Likes about making shortbread cookies and had to try making them myself.
These cookies are absolutely fantastic. They are buttery, crumbly and rich. They're not overly sweet but they're so delicious. The best part about these? You only need four ingredients to make them, and they are so easy to make. No one who eats one of these would guess how little work it takes to make them.
I am going to be busy for the next little while, because I plan to eat about a zillion of these cookies and will be in a cookie coma.
- 1 cup of salted (yes, salted) butter, softened
- 1/2 cup of white sugar
- 2 1/3 cup of sifted white flour
- 1/4 teaspoon of salt
Preheat the oven to 300 degrees. Grease a 9 inch baking pan with some butter.
In a large bowl, cream the butter. Slowly mix in the sugar and beat it until it is fluffy. I don't have a stand mixer, so this part was a bit of a workout. I used the very sophisticated method of vigorously smushing things together with a fork.
Add the salt and the flour to the bowl. Mix everything together with your hands until the flour is worked in evenly and the dough turns crumbly. This part was so much fun!
Press the batter into the baking pan evenly and then prick the dough with a fork. Bake at 300 for 40 to 50 minutes or until the cookies turn a lovely golden colour.
When the cookies are done baking, let them cool down and cut them up. Then devour them (that's an order). This recipe makes about 20 cookies, depending on how big you cut them, or one massive baking pan-sized cookie that you can eat in its entirety - I won't judge you. I thought about it myself. The only thing stopping me was that I had to take these pictures.
I shared this on What I Whipped Up Wednesday on Sugar and Dots!