Shortbread

 

Method:


Combine margarine, sugar and icing sugar in a large bowl and beat using a mixer until creamy. Add the sifted flour and salt. Mix until mixture forms a dough.

Knead dough together gently and form into a ball. Place dough between two pieces of parchment paper and use a rolling pin to roll it out to about 6 mm thick. Place dough in the fridge for 30 minutes.

Preheat oven to 150 degrees Celsius. Use a lightly floured cookie cutter to cut out cookies and place on parchment-lined baking sheets. Bake, one baking sheet at a time, for 20 minutes or until lightly golden.

 

Ingredients: 

  • 225g margarine
  • 1/4 C sugar
  • 1/4 C icing sugar
  • 2 C all-purpose flour, sifted
  • 1/2 tsp salt