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| These caught a little bit around the edge but they were delicious all the same! |
I made this straight but I shall add Christmassy spice to the next batch and perhaps some chopped dried cranberries or pistachios as well.
Ingredients to make quite a lot of little star shaped biscuits.
110g caster sugar (or use granulated and zizz it into caster sugar first)
225g soft butter
225g plain flour
110g cornflour
Line two trays with parchment.
Method.
After zizzing the sugar, if necessary, add the butter, cubed, and briefly zizz on 5 to incorporate. Then add the whisk attachment and whisk at 4 until it is light and fluffy scraping down the sides as needed.
Remove the whisk attachment and scrape off as much mixture as possible back into the bowl.
Add the flour and the cornflour and briefly pulse until all mixed and starting to come together.
Tip out onto a floured surface and bring it all together with your hands - It's very quick.
Deal with half at a time: roll out to about 1/2 to 3/4 cm thickness. Cut into shapes, either using a knife or a biscuit cutter (I used a star cutter). Re-roll and cut the scraps several times, handling the mix as little as possible.
Place the biscuits on two lined trays and chill in the fridge for about half an hour.
Preheat the oven to 170C
Bake the shortbread for about 20 mins or until just turning brown. Cover with parchment if they seem to be cooking too fast.
Leave them on the tray for about 5 mins to firm up, then move to a wire rack. Dust with sugar and leave to cool.
Keep in an airtight container for about 4-5 days.
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