So it's getting close to Christmas - which we all know means baking season. Family recipes come out and there's usually a nice selection of biscuits in the cupboard for supper. Now, gingerbread is one thing I enjoy making - but I've recently developed a recipe for THE PERFECT shortbread.
So, without anymore chit chat, here it is:
INGREDIENTS:
- 335g olive oil spread
- 3 cups plain flour
- 1.5 cups pure icing suger
...and for icing (optional by definitely recommend)
- 2 cups pure icing suger
- splash tsp milk
- food colouring of choice
PREP TIME: 15 minutes
COOK TIME: 20 minutes
METHOD:
Measure out 335g of soft olive oil spread and place into a large mixing bowl
Beat on medium heat using an electric beater until smooth and creamy, with a pale colouring
Add in the 1.5 cups of pure icing sugar slowly, while continuing to beat mix on medium
Once combined, add half of the flour and mix
Add the final half of flour and beat on high until fully combined
Roll into large ball and cover in bowl
Place dough in fridge and let sit for 3 hours
Once chilled, take out and roll over layer of flour
Pre-heat oven to 180 degrees Celcius
Use cutters to make shortbread into desired shapes
Put shapes onto baking paper on tray and place in pre-heated oven
Cook for 20 minutes, checking on progress on the 10 and 15 minute mark
Let chill for about 15 minutes while making the icing
Use a piping bag or simply pour to create any design!
What can you swap?
For milk = water
For olive oil spread = unsalted butter
For plain flour = wholemeal plain flour
If you give this recipe a go, make sure to snap a pic and tag me at @gracelilianx or use the hashtag #gracelilian so I can see your creativity!