It’s been a hectic week with family birthdays involving cakes and sinful copious quantities of buttercream, so it was refreshing to just make an old-fashioned classic such as traditional shortbread. These are perfect for children on St Patrick’s Day to munch away watching parades and so are packed away here in an airtight container in my new ‘safe’ hidey hole far from the reaches of the oldest grown-up cookie monster of the house. Last year I made delicious and healthy Baked Baby Doughnuts recipe and they went down a storm.
These shortbread are so simple to make and another great starter recipe for kids in the kitchen to help with. Also unsalted butter always gives the best results with shortbread but if you have to as a last resort – use margarine.
Makes 12-20 depending on size and shape of cookie cutters
You Will Need –
180g plain all purpose flour
80g caster / superfine sugar
160g unsalted butter / margarine at room temperature
To Do –
Pre-heat oven to 170C.
By hand or using an electric beater cream togethor the sugar and butter for 5 minutes until pale and creamy.
Sift in the flour and cornflour.
Mix briefly but thoroughly and roll out to a depth of approximately 1/2 centimeter on a lightly floured board or counter.
Cut into desired shapes and attach lollipop sticks gently.
Bake for 20-25 minutes on a tray lined with baking parchment or greaseproof paper.
Cool completely before decorating.
To Decorate –
Mix 1 tbsp cornflour with 1 tsp water.
Roll out fondant and cut into desired shapes.
With a pastry brush or using your fingers paint the cornflour paste ontu the back of the fondant and stick to the shortbread. I prefer to use this cornflour paste instead of raw egg white as these are for children.