the Sage Test Kitchen
Shortbread Cookies
A classic favourite for a reason, these little guys are all buttery, sweet and melt in the mouth. 20 minutes is all it takes to get them ready for the oven. Flavour with citrus zest, add choc chips or raisins or top with your favourite frosting. Make them for yourself, make them for your friends, heck make them for everyone... You do make friends with shortbread you know!
the Paradice™ 9
+2 more appliances
1 hr 15 mins total time
20 mins active time
Easy
Makes about 21
Ingredients
Measurements:
230 g chilled unsalted buttercut into cubes
100 g caster sugar
300 g plain flour
½ tsp coarse salt
Demerara sugarto sprinkle
Instructions
- 1Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the butter, sugar, flour and salt and process until the mixture resembles fine crumbs.
- 2Carefully remove the blade and turn the dough onto the bench top. Bring together into a ball.
- 3Lightly flour the bench top and roll the dough until approximately 5mm thick. Cut into approximately 21 rectangles. Place on two baking paper lined baking trays and sprinkle with demerara sugar. Refrigerate for 30 minutes.
- 4To preheat the oven, insert the wire rack into position 6. Set the oven to Bake, No Fan, 175°C, for 20 minutes and press Start.Tip: Recipe has been optimised for the Smart oven Air Fryer XL.
- 5Once preheated, place one of the baking trays in the oven and bake for 18 minutes, or until golden brown. Repeat with the second tray.
- 6Allow to cool on the tray for 5 minutes before transferring to a rack to cool completely.