I had totally forgotten to share with you one of the basic cookie recipes such as shortbread cookies. As I try to share with you as many interesting and special recipes, I often leave behind those basic ones that make our lives easier.

This recipe doesn’t contain eggs, so the cookies can be stored without a problem in an airtight container up to one month.

Ideal for tea or coffee, easy as a ‘piece of cake’; these cookies with soon turn into your favorites.

Method:

Preheat oven to 176°C

Line a baking sheet with parchment paper and set aside

Cream together for 2-3 minutes the softened butter, confectioner sugar and vanilla (you can sift the sugar for a creamier texture)

Add the flour and salt and stir until combined (do not overbeat)

Using a small ice-cream scoop or 2 tea spoons divide the batter on the cookie sheet

There is no need to put them apart from each-other as they won’t spread during bake time

Bake the cookies until golden brown

Let them cool completely

Interesting options to serve :

Dip the cookies upside down in melted chocolate

You can leave them just like that or sprinkle on top some coconut flakes, chopped almond/hazelnut or whatever your heart desires

Photography by Eranda Janku, unless otherwise stated