Shortbread Cookies
"I’m a firm believer that shortbread cookies should be sinfully buttery and delectably tender. So my recipe uses less flour and more butter than many. There are various ways to make them so please refer to the notes for options. These are, as great shortbread cookies should be, not that sweet, quite delicate and when you bite into them, they crumble softly, as demonstrated in the VIDEO below. Use recipe scaler to reduce recipe if you wish (hover cursor over Servings and slide scaler)...."
INGREDIENTS
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250 g/ 8 oz salted butter, softened (2 x US sticks, 1 cup) (or unsalted + 1/4 tsp salt)
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3/4 cup / 90 g icing sugar, soft or pure (powdered sugar) ((Note 2))
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2 cups / 300g plain flour (all purpose flour)
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