The simplest of recipes seem to make lasting impressions! This is such a recipe. This is a light, not too sweet cookie great with coffee and tea. This recipe is from The Owen Family from the late 1800s. You can add lemon or lime zest, toasted almonds to add a little extra flavor, however, it is excellant without the extras.
You will need a "pastry blender" to cut in the butter into the flour. A fancy food processor can be used also.
This is not just easy it is super easy..
1Cut in all 3 ingredients using a hand pastry blender. It will look like crumbs and may take 4-5 minutes to do this. It will be dry.
2On a clean surface, sprinkle some flour and turn the butter crumbs onto this surface and knead the crumbs into a smooth ball. You may think that this will never happen but with the warmth of your hands it will happen. It may take you 3-5 minutes.
3Now you have the butter dough in front of you. Devide in half. Now you need 2, 8 inch cake pans. Place each of the devided dough into a round 8 inch cake pan and pat each dough flat into the pans. NOTE: no need to spray the cake pans, the butter in the flour does the trick.
4Now take a knife and score the dough into 8 wedge, pie shape pieces and then prick each pie shape with a fork. Each pan will have 8 pieces totalling 16 wedges.
5Bake in a preheated 325 oven for 25-30 minutes. As soon as you remove the 2 cake pans, take a knife and re-score the cut lines in the shortbread.
Allow cooling time. Another little extra is to dip the cool edge of the wedge of shortbread into a good chocolate that has been melted. Dove or Guittard Chocolate is best.