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These classic shortbread cookies are super buttery and short – and are even better dipped in chocolate and then drizzled with more!
THE KATE TIN CLASSICS
Plus, these crispy, buttery sweet bites are perfect for making completely your own, so drizzle them in melted chocolate, fill them with chocolate chips or dust them in icing sugar – whatever your heart desires!
I dipped and drizzled my shortbread with some of The Kate Tin’s 70% Dark Baking Chocolate and sprinkled a few Cocoa Nibs over to give it some extra crunch and bitterness! Cocoa nibs are amazing to bake with – they add much-needed bitterness and crunch to anything sweet (fudge, white chocolate, brownies, toffees!)
Classic Shortbread Cookies
2020-07-27 14:07:17
Yields 30
Print
0 calories
0 g
0 g
0 g
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Nutrition Facts
Serving Size
0g
Yields
30
Amount Per Serving
Calories0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
100g The Kate Tin Dark Baking Chocolate Drops, melted (optional)
30g The Kate Tin Cocoa Nibs, for sprinkling (optional)
Instructions
Preheat the oven to 180˚C (160˚C fan-forced).
In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, cream the butter and Natura Sugars Golden Castor Sugar until light and fluffy - about 8-10 minutes.
Sieve the cornflour, cake flour and salt together and add to the bowl with the mixer running on low.
Mix until the ingredients just start to form a soft dough then stop - don't overmix the dough.
Flatten out the dough to form a round.
Lightly flour a clean work surface and roll out the dough to about 5mm thick.
Using a cookie cutter of your choice, cut out shapes from the dough and place on a baking paper-lined cookie tray, about 3cm apart from each other.
Bake the cookies for 10-15 minutes or until puffed and golden brown on the edges.
Leave the cookies to cool before decorating. I dipped mine in melted dark chocolate and sprinkled them with cocoa nibs.
Store in an airtight container for up to 2 weeks.
Notes
TIP: Customise the cookies to how you want it - add in some chocolate chips or cocoa nibs. Press an edible flour into the surface and bake as usual. You can make these completely your own so have some fun with it!
