Ingredients
- 75g / 2.6oz sugar
- 150g / 5.3oz unsalted butter, softened
- 150g / 5.3oz all purpose flour
- 75g / 2.6oz corn
- A pinch of salt
Directions
1: Prep Your Baking Tools
- Preheat oven to 325°F (165°C).
- Line a baking sheet with parchment paper.
2: Cream Butter and Sugar
- In a large mixing bowl, cream together the softened butter and sugar until pale and fluffy.
3: Mix the Dry Ingredients
- Sift in the all purpose flour, corn flour, and a pinch of salt.
- Mix gently until a soft, smooth dough forms.
4: Shape and Cut
- Lightly flour your surface and roll out the dough to ¼ inch thickness.
- Use cookie cutters to cut desired shapes and place them on the baking sheet.
5: Bake to Perfection
- Bake for 12-15 minutes until the edges are just golden don’t overbake!
6: Cool and Enjoy
- Let the cookies cool on the tray for a few minutes before transferring to a rack.
- Once cooled, serve or store in an airtight container.
“One bite and it’s like velvet crumbling between your teeth. That’s the mark of a true shortbread.
Calories and Nutrition (Per Cookie – Based on 20 Cookies)
- Calories: 120
- Fat: 8g
- Carbohydrates: 12g
- Sugar: 4g
- Protein: 1g
- Sodium: 45mg
