Shortbread Cookies

Shortbread Cookies
  • Makes
  • Bake time
    20-25 minutes
Published August 1, 2014


300g (2 cups) plain flour
90g (3/4 cup) icing sugar
1 pinch of salt
200g slightly softened butter
1 egg yolk, lightly whisked

These cookies will keep in an airtight container or jar at room temperature for up to 1 week. Get your own Cookie Stamps here.

Sift the flour, icing sugar and salt into a large bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Add the egg yolk and use a round-ended knife and then your hands to mix to a firm but pliable dough. Divide dough in two equal portions and shape each into a disc. Roll each dough disc between two sheets of non-stick baking paper until 8mm thick. Slide the pastry, still on the baking paper, onto a tray and place in the fridge for 30 minutes to rest.
Pre-heat oven to 150°C (130°C fan forced). Line two large oven trays with non-stick baking paper. Use a 6cm round cookie cutter to cut out rounds from the dough, rerolling and cutting any left over dough, and place onto the lined trays. Press the Wiltshire Cookie Stamps into the rounds to imprint as desired.
Bake in preheated oven for 20-25 minutes, swapping the trays around half way through baking, or until pale golden and cooked through.
Stand the cookies on the trays for 5 minutes before transferring to a wire rack to cool completely.