Shortbread Rounds

Ingredients

200gUnsalted Butter
140gCaster Sugar with Stevia
400gPlain White Flour
1Egg
1tspVanilla Extract

Method

  1. Line two or three baking trays with greaseproof paper.
  2. Place all the ingredients in a bowl and mix with a spoon. Once blended use your hands to thoroughly knead the dough. Wrap the dough in cling film and leave in the fridge for 30 minutes.
  3. Preheat the oven to 170oC (fan 150oC, gas mark 4). To roll out the cookies, sprinkle a little flour on your work surface and knead a little dough at a time, leaving the rest in the fridge till you are ready to use it. When making the biscuits its best to make them quite thick, so that they can be handled easily.
  4. Place all the ingredients in a bowl and mix with a spoon. Once blended use your hands to thoroughly knead the dough. Wrap the dough in cling film and leave in the fridge for 30 minutes.
  5. Preheat the oven to 170oC (fan 150oC, gas mark 4). To roll out the cookies, sprinkle a little flour on your work surface and knead a little dough at a time, leaving the rest in the fridge till you are ready to use it. When making the biscuits its best to make them quite thick, so that they can be handled easily.
  6. Cut into the desired shape, place the cookies on the baking parchment and then place the baking tray in the fridge. By cooling the tray and the cookies they are less likely to spread when cooking and it prevents them from losing their shape.
  7. Bake your cookies in the oven for 10-12 minutes or until golden. Allow to cool before decorating.

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