Shortbread

Shortbread

By
From
Huxtabook
Makes
10
Photographer
Chris Middleton

Ingredients

Quantity Ingredient
155g sugar
300g plain flour
pinch sea salt
210g cold butter, diced

Method

  1. Combine the sugar, flour and salt. Place the butter in a food processor with half the flour mixture. Pulse until just combined, scraping down the side as needed. Add the remaining flour mixture and pulse until it resembles breadcrumbs.
  2. Tip the mixture into a bowl and lightly knead to form a dough. Divide into two portions, cover with plastic wrap and rest in the fridge for at least 3 hours.
  3. Remove the dough from the fridge 30 minutes before you want to use it. Roll the dough out to about 5 mm between two sheets of baking paper, then place back in the fridge, still between the paper, to rest for at least 30 minutes.
  4. Preheat the oven to 160°C and line a baking tray with baking paper. Peel the top paper layer from the dough, then use a 10 cm ring cutter to cut out 10 discs. Place on the baking tray and prick each with a fork a few times. Bake for 10–12 minutes, or until just cooked and very lightly golden.
  5. Leave on the trays to cool, then remove once set. Store in an airtight container in a cool dark place; the shortbread will keep for several days.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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