HOW COOL IS THIS...
How awesome is this! I've got a cookie rolling pin that prints "Made by Chef Oscar" all over the biscuit / cookie dough, I just love this and can't stop baking cookies for all my friends and family, this is so AWESOME...
Ingredients
(makes approx 30)
250g plain flour
150g cold butter grated
1 tiny pinch of salt
125g sugar
I have a little extra butter in my recipe than others and this is a family tradition, when my mum was my age and taking cooking classes at school, when she told her dad my grandad that she would be making shortbread that day he told her to add extra butter to the recipe, so that is exactly what I am doing so that grandad will love them too.
This is super easy to make and best done by hand. Place the flour and butter in a large bowl and rub the butter in to the flour until you have breadcrumbs, keep going and bring the ingredients together until you have a ball of dough.
FUN FACT
This is called shortbread because it is short ! Short meaning tight in USA and translating to lack of fluid in a recipe, this does make the dough a little harder to work with but is well worth the extra effort because a short shortbread will give you the lightest most crumblest melt in your mouth buttery biscuit ever! If your are struggling you can add a egg yolk to help you bind, but this will make the end biscuit a little more bouncy rather than a snap.
Roll out your biscuit (cookie) dough to around the thickness of a pound coin and then using what ever cookie cutter you like cut out your cookies.
Pre heat your oven to 160 degrees C / 320 F. Place the shortbreads on a baking tray lined with baking paper and pop in the oven to cook for around 8 minutes, the trick with shortbread is that it should not brown, there should be no colour, otherwise they are over baked.
That is it, place on a cooling rack to cool and then enjoy.
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