Shortbread – easy

cranberry pistachio shortbreadIngredients :

Flour (plain, all-purpose)           1 cup

Butter                                              1/4 cup

Sugar, white                                   1/3 cup

Milk                                                  2 tablespoon

Method:

  1. Preheat oven to 180ºC (375ºF)
  2. Mix flour & sugar in a bowl.
  3. Add butter & mix with the flour & sugar till it is crumbly. You can use a pastry cutter or your fingertips. Mix should look sort of like breadcrumbs.
  4. Add the milk and gently mix into the crumbs till it all comes together in a sort of lump. Don’t overwork the pastry.
  5. Spread the pastry onto a UNgreased pan. This is just a small batch, so it might not fill the whole pan. Try and get at least a 1-1.5cm (1/2″) height on the pastry.
  6. Lightly cut the surface with a knife or pastry knife to the desired size – rectangle or square. Prick with a fork to allow an even cook throughout the shortbread.
  7. Bake for 15-18 minutes. 
  8. Allow to cool on rack for at least 10 minutes before cutting the shortbread.

 

Hint :

  • Add a 1/2 teaspoon of matcha powder to turn this into a Matcha Shortbread.
  • Double the ingredients if this batch is not enough for a snack.
  • You can also add sliced nuts or dried fruits for a healthy snack.
  • Add chopped pistachios & dried cranberries with matcha powder for a power packed shortbread (above photo)
               

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