Prep 10 mins
Cook 15 mins
This is from Flo Bjielke-Peterson's Country Cooking book, they are so good, real melt in your mouth type cookies. I make them every year at Christmas.
- Soften butter.
- Place in a mixing bowl with the rest of the ingredients and knead well.
- Roll tablespoon fulls of dough into balls, and flatten slightly on a lined biscuit tray.
- Bake at 180C for 15 minutes, or until a light golden brown.
- Be careful not to let them burn, they should only change colour slightly!
I made 9 big round cookies out of this recipe, even though this wasn't the 18 it was supposed to make, they were big and tasted great.
However I didn't have any caster sugar so i used about 90g of normal sugar, also about 5 minutes before they had to come out of the oven i sprinkled more sugar over the top of them.
They were the best shortbread biscuits I've made yet and would defiantly recommend them.
Mixed reviews on these! DH really enjoyed them but personally I found them a bit lacking in flavour. I made as directed and came out with 12 fairly small cookies. When it says tablespoons of mixture I think it must mean teaspoons perhaps? They were so easy to make and on that basis (and because DH liked them so) we'll probably have them again. DH's thoughts were that they were buttery, melt in the mouth and good. I agree with the melt in the mouth but they weren't quite light enough for me and, as I say, could have done with an extra summin' summin' in my opinion.
Oh yum! I've never made shortbread in balls before, and I was pleased with the consistency of the dough for this shortbread as it made forming easy. I flattened the balls between my hands as it stopped them cracking around the edges. The taste was great! I will make again, thanks.