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Buttery Shortbread Cookies
400g butter, at room temperature 1 cup caster sugar 1 egg yolk 2 tbsp cream, sour cream or crème fraîche 3½ cups flour a little icing sugar, to dust (optional)
© Annabel Langbein Media
Beat butter until creamy, add sugar and beat until just combined – you don’t need to dissolve it. Beat in egg yolk and cream, sour cream or crème fraîche until just combined. Stir in flour just until it is evenly combined and no patches of butter remain – again don’t over-mix. Divide dough in half and roll in baking paper to form 2 log shapes, each about 20cm x 5cm. Chill until firm (at least 30 minutes), store in the fridge for up to a week or freezer until needed.
Preheat oven to 150˚C fanbake and line 2 oven trays with baking paper. Cut logs into 5mm-thick slices and arrange on prepared trays. Bake until very lightly golden and cooked through (about 15 minutes). Allow to cool on trays before dusting with icing sugar, if desired. Shortbread will keep fresh in an airtight container for about a week.
This recipe is from my book The Free Range Cook: Through the Seasons
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