Shortbread
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A staple up here in Scotland, this shortbread recipe is simple and the results are great. You are also able to mix it up and add additional elements like choc chips to make something a bit different. This recipe will make 14-16 small disc pieces of shortbread, if you want more/want bigger discs then increase the amounts needed.
Method
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Make sure your butter is at room temperature
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In a bowl place the butter and mush it around with a spoon. You can do this in a stand mixer but on a very low level.
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Now add the sugar and continue to stir mixing the two. Make sure not to cream these you just want them mixed the two together (again if your using a stand mixer do so on a low setting).
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Now gradually add in the flour. You want it to end up bitty so it is a crumbly mixture.
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Once you have this crumbly mixture you can get dirty withy our hands and work it all together to create a dough.
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Optional
If you want to make choc chip shortbread now is when you add your choc chips to the mixture and make sure they are thoroughly mixed throughout not all clumped together.
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Roll out your dough I prefer to make thinner shortbread so make as thick as you want but not too thick.
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Cut your shortbread (use a cutter of your choice to get the shape you want and place onto a baking tray.
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Place the tray in the fridge for an hour
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Once it's been an hour pre-heat your oven to 160-170 then place in the tray. Bake for 20-25 minutes or until golden brown
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Once done, remove from the oven and place on a cooling rack. Now you can top with sugar (if you are making choc chip shortbread you will probably want to not do this step)
