Instructions
- Pre-heat oven 170 C.
- In a bowl cream butter and sugar until light and creamy.
- Gradually work in sifted flour and turn out onto a floured surface.
- Knead lightly to achieve a smooth dough.
- Dust your mould with flour and tap to remove any surplus.
- Place dough in mould and ease into corners.
- With a firm tap, knock dough out of mould and onto a baking sheet.
- Bake for approx 20mins until pale golden.
- Remove from oven and allow to cool on tray.
- Dredge with caster sugar.
Recipe Notes
Shortbread moulds can be found in cookshops, antique or flea markets so keep a look out! Cooking times will depend on size of cutters/moulds.
recipe, food styling & photo: wendy barrie