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
