Shortbread Hearts
Inroduction
About this Recipe
By: Sheridan Rogers
These shortbread cookies are very versatile as they can be cut into various shapes (gingerbread men, Christmas trees, kangaroos etc). Rolling them out between sheets of baking paper makes the shortbread easy to work with. Kids have no end of fun decorating them with quirky patterns.
Ingredients
- softened unsalted butter 320g
- caster sugar 180g
- salt 1/4 teaspoon
- plain flour 500g
Preheat oven to 170C (150Cfan-forced). Cream together the butter, sugar and salt until pale and fluffy. Sift the flour and beat into the butter mixture to make a rough dough. Divide dough in half, wrap in plastic wrap and refrigerate for an hour. Remove dough from fridge, cut into quarters. Roll each quarter between sheets of baking paper to about 5mm (1/4inch) thickness. Using heart-shaped cutters, stamp out hearts and place onto baking trays lined with baking paper. Bake for 20 -25 minutes until golden. Remove from oven and leave to cool. When cold, dust with icing sugar or decorate with royal icing and sprinkles.