the Breville Test Kitchen
Shortbread Cookies
the Paradice™ 9
1 hr 15 mins total time
20 mins active time
Easy
Makes about 21
Ingredients
Measurements:
230 g chilled unsalted buttercut into cubes
½ cup (100 g) caster sugar
2 cups (300 g) plain flour
½ tsp Coarse salt
Demerara sugarto sprinkle
Instructions
- 1
Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the butter, sugar, flour and salt and process until the mixture resembles fine crumbs.
- 2
Carefully remove the blade and turn the dough onto the bench top. Bring together into a ball.
- 3
Lightly flour the bench top and roll the dough until approximately 5mm thick. Cut into approximately 21 rectangles. Place on two baking paper lined baking trays and sprinkle with demerara sugar. Refrigerate for 30 minutes.
- 4
To preheat the oven, insert the wire rack into position 6. Set the oven to Bake, No Fan, 175°C, for 20 minutes and press Start.
- 5
Once preheated, place one of the baking trays in the oven and bake for 18 minutes, or until golden brown. Repeat with the second tray.
- 6
Allow to cool on the tray for 5 minutes before transferring to a rack to cool completely.