This is a favourite of Mrs Pepe’s and it always disappears quickly in our house. Shortbread made with cultured butter is a must try.
Ingredients:
- 300g/10.6oz all-purpose flour (2 cups)
- 200g/7oz salted Pepe Saya cultured butter (just under 1 cup )
- 100g/3.5oz caster sugar (½ cup)
Method:
- Apply baking paper to an 20cm/8” fluted tart tin and grease sides. Alternatively, mark out an 8” disc onto your baking paper to use as a guide and place it on a flat baking/cookie tray.
- Place the butter in a large bowl and mix until creamed.
- Add the sugar and mix until just combined.
- Gradually add the sifted flour and mix slowly until the dough begins to form.
- Using your hands, gently fold the mixture into a ball, taking care to work the dough as little as possible.
- Place the dough onto a lightly floured benchtop. Use a rolling pin to help shape the dough into a disc roughly the same size as your tin or marked disc.
- Press into the lined and greased tin, score the surface into wedges of your preferred size, and create a design on the top edges with your fingers. Using the tines of a fork or a skewer, place little indents into the top surface for a decorative pattern.
- Chill for at least 30 minutes in the fridge, preferably one hour.
- Bake at 160°C / 320°F in a pre-heated fan-forced oven for approximately 50–60 minutes, depending on your oven. The shortbread should be lightly browned when done.
- Remove from the oven and run a knife along the previous cuts while it’s still hot. Remove the edge of the springform tart tin and allow to cool before removing from the bottom.