Three-ingredient Shortbread Rounds
My amazing grandma, who taught me to bake many years ago, used to make the world’s best shortbread. Better still, it has only three ingredients in it. This is her recipe – light, buttery and melt-in-your-mouth delicious. It’s an oldie but a goodie.
|200g||unsalted butter, softened|
|125g||icing sugar, plus a little extra to sprinkle|
|225g||plain flour, plus extra for dusting|
You will need: a 5cm round cutter.
Cream the butter and icing sugar together, covering the bowl with a tea towel to begin with so that the icing sugar doesn’t fly everywhere. When fully combined, sift in the flour and mix to a soft dough.
Bring the dough together in your hands (don’t worry if it’s a little sticky at this stage) and place it in a bowl in the fridge for 20 minutes.
Take the dough out of the fridge, dust a clean, dry worktop and a rolling pin with some plain flour, and roll out the dough to a thickness of around 1cm. Using the round cutter (or the rim of a small glass or mug) cut circles out of the dough and place them on two baking sheets lined with greaseproof paper, around 3cm apart.
Prick each round a few times with a fork before putting the tray back in the fridge for another half-hour. When the time’s nearly up, preheat the oven to 170ºC/150ºC fan. Bake the rounds for 35 minutes, switching the trays halfway through.
Take the rounds out when they’re a pale golden colour – too long and they’ll go crispy. Allow them to cool on a wire rack before dusting with icing sugar.