Shortbread

Baking:

1. Preheat oven to 325°F.
2. Lay parchment paper on a baking sheet.
3. In a large bowl, blend:
   • 125 g Butter (room temperature).
   • 50 g Confectioner's sugar.
4. Stir in 200 g flour, mixing until uniformly crumbly.
5. Dump mixture onto paper, and compress into a circular shape about 1 cm thick. It will crack and fall apart, so just squeeze it back together.
6. Bake for 20-30 minutes, until golden but not brown.
7. Remove from oven, and immediately use a knife to partially cut almost through, forming 8 or 12 pie-shaped wedges.
8. Move paper to a rack and allow to Cool.
9. Eat immediately, or store in a sealed container at room temperature.

Notes:

• Avoid kneading the dough, as that will make the result tougher.

Try any of these variations:

• Add a little Almond Extract to the dough.
• Sprinkle some Table Sugar on top before baking.
• Make it rectangular instead of round, and score into soldiers.
• Mix in Chopped Dark Chocolate.
• Top shortbread with Chocolate Chips.
• Shape dough into individual round cookies.
• Press into muffin pan, indent surface, and top with drops of pineapple jam half way through baking.
• Dip cold shortbread into Chocolate Coating.