Shortbread
Shortbread — a cookie recipe, 4 ingredients, about 50 min.
contains glutencontains dairy
Ingredients
US
Metric
- 380 g (1 ½ cup / 13 ½ oz) all-purpose flour
- ¼ tsp salt
- 220 g (1 cup / 8 oz) butter
- 110 g (½ cup / 4 oz) white granulated sugar
Make it lactose-friendly
- 220 g (1 cup / 8 oz) butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Preheat the oven to 140°C (275°F or Gas Mark 1).
- Cream the butter with the sugar until light and fluffy.
- Sift the flour and salt into the mixture and work into the fat and sugar until completely amalgamated.
- Shape the dough into a ball and roll out to about 1.3 cm (½ inch) thick. The dough may need to be chilled for 10–15 minutes for easier handling.
- Cut into squares or rectangles and prick the tops with a fork in two parallel lines.
- Bake in the oven for 30–40 minutes or until the shortbread is lightly browned.
- Leave them on a cooling rack to cool.
- Store in a cool place in an airtight container.
Source
Wikibooks Cookbook — adapted under CC BY-SA 3.0