Buttery Shortbread Thins

Just 3 ingredients to make these delicious melt in the mouth shortbread thins. Not so healthy though, none the less they go down a treat with a hot afternoon cuppa

INGREDIENTS

24g caster sugar

34g butter, sofened

44g plain flour

METHOD

Beat together the caster sugar and butter in a small bowl until pale and smooth. Sift the flour into the mixture, mix until all is combined and use your hands to bring the dough together

Roll the dough into a sausage shape, wrap tightly in some cling film and pop in the fridge for at least an hour or until the dough is solid

Preheat your oven to 200ºc / 180º fan and line a baking tray

Unwrap the cling film and slice the sausage into rounds, approx 8mm in thickness. Place onto your lined baking tray and bake for approx 15 minutes or until the edges are beginning to turn brown/golden

Leave to cool for 5 minutes then transfer to a wire rack to cool completely

Comments

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