Traditional Shortbread is the melt in your mouth buttery and sweet taste sensation that I remember from when I was a kid. Try our Traditional recipe here and see what you think.
Method
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Preheat the oven to 160 degrees.
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Line two round cake tins with baking paper.
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Using an electric mixer, mix the butter and sugar together until light and fluffy.
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Add the vanilla. Fold in the flours gently.
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Divide the mixture in half and press into each of the cake tins.
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Using a fork, prick the top of the mixture, and score the mixture into wedges with a knife. Sprinkle the top with 2 teaspoons sugar.
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Bake for 20 minutes or until mixture is golden but not brown. Cool in the cake tins and slice.
Recipe Hints and Tips:
- Traditional Shortbread is suitable to freeze for up to two months.
- Store in a sealed container for up to a week.
