Brown sugar shortbread
A buttery , crisp shortbread cookie with great butterscotch flavour
Ingredients
- 56 grams or 1/4 cup salted butter at room temperature
- 40 grams or about 3 heaped tablespoons brown sugar
- 1 teaspoon vanilla extract
- 70 grams or 1/2 cup all purpose flour
- More brown sugar to sprinkle on top optional
Instructions
- Using an electric mixer or a wooden spoon , beat the butter , sugar and vanilla until smooth and fluffy.
- Add the flour and beat until the dough comes together.
- Cover in plastic and chill for 30 to 45 minutes until firm.
- Meanwhile , preheat the oven to 180 C / 350 F. Line a cookie sheet with parchment.
- On a well floured surface or in between two sheets of parchment , roll out the dough to about 1/4 cm thickness. If the dough falls apart just press together again.Using a cookie cutter , cut out shapes and transfer to the cookie sheet. Keep about 3 cms space between the cookies.
- Alternatively , you can make balls of the dough , flatten using your hands or the bottom of a glass until 1/4 cm thick.
- Using a fork or toothpick , poke holes over the cookies. Sprinkle some sugar all over (optional).
- Bake at 180 C/ 350 F for 15- 16 minutes until brown.
- Cool on baking sheet .
Notes
This makes about 15 cookies of 2 cm square size. You can double the recipe.
You can use light or dark brown sugar .
These keep well for 5-6 days in an airtight container.
The dough might be soft and irritation to roll out : fair warning !
You can also skip the chilling and press the dough onto the bottom of a parchment lined 7 inch round pan. Poke holes all over . Bake at 180 C for 15-16 minutes. Once out the oven, cut into wedges while still hot and then cool completely in pan.
You can use light or dark brown sugar .
These keep well for 5-6 days in an airtight container.
The dough might be soft and irritation to roll out : fair warning !
You can also skip the chilling and press the dough onto the bottom of a parchment lined 7 inch round pan. Poke holes all over . Bake at 180 C for 15-16 minutes. Once out the oven, cut into wedges while still hot and then cool completely in pan.