Shortbread

YIELD: 20 FINGERS

PREP TIME 10 minutes
COOK TIME 30 minutes
TOTAL TIME 40 minutes

Ingredients
340 g (2 1/4 cups) all purpose flour
113 g (1/2 cup) sugar
227 g butter, (2 sticks) softened
a little extra sugar for sprinkling on top of baked shortbread

Instructions

1. Heat oven to 375º F (190 ºC)
2. Mix all the ingredients together by hand or mixer, to a stiff consistency (the butter shouldn't be too soft, but also not straight from the fridge, especially if you use a mixer). Don't overwork the dough; stop when it just comes together
3. Roll out into the shape of a pan or tin you want to bake them in. I baked this in an 8 x 8 pan. Trim the edges to the approximate size.
4. FINGERS: Place it in the pan of your choice. One mistake many people make is rolling the shortbread too thin. Proper shortbread should be quite thick (no less than 3/4" or 2cm if making fingers). Tip: make sure your fingers are wide enough that a fork can prick them. Use a bench scraper or knife to cut the dough into fingers. Next, prick the shortbread with a fork, about half way through.
5. ROUND: You can also shape the dough into a ball, roll it out into a round, and score into triangles, then prick with a fork.
6. MOULD: (brush the mold with a little oil, and sugar first to ensure it comes out nicely). Roll out the dough, place over the mould and roll again to press into it. Remove the excess dough then turn out onto a tray. If your shortbread mould doesn't have a pretty design, prick it with a fork
7. Place in preheated oven for 25 to 30 minutes or until slightly brown on edges. Sprinkle with sugar immediately upon removing from the oven. Shortbread shouldn't be darkly colored. Let your shortbread cool on or in the pan or tray before moving to rack to cool completely.

Notes
Store in a sealed container (an old Walker's tin is excellent) and keep in a cool, dry place. Shortbread will keep well for weeks, but is also excellent after being frozen.

If you plan to keep your shortbread for more than two weeks, I'd suggest freezing it.

Nutrition Information:
YIELD: 10
SERVING SIZE: 1
Amount Per Serving:

CALORIES: 333

TOTAL FAT: 19g

SATURATED FAT: 12g

TRANS FAT: 1g

UNSATURATED FAT: 6g

CHOLESTEROL: 49mg

SODIUM: 147mg

CARBOHYDRATES: 38g

FIBER: 1g

SUGAR: 12g

PROTEIN: 4g

Nutrition information is only estimated.

Source: https://www.christinascucina.com/how-to-make-shortbread/