3-Ingredient-Homemade-Eet-Sum-More
These Shortbread biscuits are so easy to make and so buttery and crisp. You will love them
Servings: 22
Ingredients
- 125 gram butter room temperature
- 1/4 cup icing/powdered sugar
- 1 cup +2 tablespoon cake wheat or all purpose flour
Instructions
- Beat the butter and sugar until light, creamy and pale in colour. About 2 minutes
- Add the flour, little bits at a time, until you form a pliable dough. I used exactly 1 cup and 2 tablespoons. You may require less or more
- Line a cookie sheet with parchment paper. Roll out the dough to about 1cm thickness. Cut out square shapes
- Place the shapes on the cookie sheet and refrigerate for 30 minutes. Preheat oven to 160 degrees Celsius
- Bake the cookies for 20 minutes or until the edges start turning brown
- Cool on a wire rack and store in an airtight container for up to 2 weeks
Notes
- If you don't have a square cutter you can roll the dough into 2 logs and refrigerate for an hour. Use a knife to cut the logs into shapes
- This is a shortbread style biscuit so I therefore do not add vanilla essence. However, feel free to add some if you prefer
- If you prefer your biscuits a little sweeter you can increase the amount of sugar to 1/3 of a cup
- I always stress that you do not add all the flour at once, when making the dough. Weather can affect the moisture content in the flour so sometimes you may need less and other times more