Basic Shortbread Cookies

Gather your friends for a baking exchange to make easy edible gifts. Just follow our simple shortbread recipe with 5 ways to turn it into something special
Basic Shortbread Cookies
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Basic Shortbread Cookies
December 26, 2018
Level Easy
Serves 12
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra

INGREDIENTS

120g Salted butter, softened
70g Icing sugar
270g Cake flour
1tsp Cornstarch
15-30ml Water or milk

METHOD

  • 1

    Preheat the oven to 180°C, gas mark 4

  • 2

    Cream the butter and icing sugar with an electric mixer or by hand until light and fluffy

  • 3

    Add the flour and mix to form a soft ball. Dust the surface with flour and roll out the dough to ½cm thick

  • 4

    Cut out shapes and place on a lined baking sheet and bake in the preheated oven for 16-20 minutes or until just golden around the outside

  • 5

    Allow to cool completely

  • LAVENDER SNOWFLAKES

  • 1

    Add 1 tsp lavender flowers when creaming the butter

  • 2

    Roll the dough out between two sheets of baking paper

  • 3

    Cut out snowflake shapes using a cookie cutter

  • 4

    Bake, then dust with icing sugar to serve

  • ESPRESSO CHOCOLATE CHIP SHORTBREADS

  • 1

    Add 1 tbsp espresso powder and ½ cup chocolate chips then roll the cookie dough into a sausage

  • 2

    Wrap in cling-wrap and refrigerate for 30 minutes

  • 3

    Use a sharp knife to slice ½cm wheels

  • 4

    Once baked, dip each cookie into 100g melted dark chocolate

  • LEMON THUMBPRINTS

  • 1

    Roll tablespoonfuls of the dough into balls and place them on a lined baking tray

  • 2

    Create thumbprints in the middle of each

  • 3

    Bake, and once cooled, pipe a swirl of store-bought lemon curd into the centre of each cookie

  • LACY SPICED GINGERBREAD

  • 1

    Add 2 tsp mixed spice, 2 tsp ground ginger, 2 tsp cinnamon

  • 2

    Roll the dough out then place a piece of lace over to create an imprint

  • 3

    Cut out shapes using a round cookie cutter

  • RASPBERRY LINZER COOKIES

  • 1

    Roll the dough out thinly and cut out 5cm rounds

  • 2

    Working with half of the rounds, cut out a heart in the centre of each circle

  • 3

    Bake them and allow to cool. Sandwich with raspberry jam and dust with icing sugar