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Such a traditional family favourite and so simple to make. Iv added in a few hints and tips to create that melt in the mouth texture

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200g (3/4 cup) Unsalted butter

100g (1/2 cup) Caster sugar

300g (1 cup + 3/4 cup) Plain/ All purpose flour

§ Pre-heat the oven to 160 C/ 320 F

§ Cream together butter and sugar until smoothe

§ Gently sift in flour until a dough forms

§ Use you hands to squeeze the dough together but don’t over work the dough or it will not crumble

§ Roll out dough onto greaseproof paper to the thickness of a one pound coin…try and sure all the dough is an even thickness or the biscuits will bake at different rates

§ Cut out shapes using a cutter (or a glass if you don’t have one)

§ Rest in the fridge for 15 mins

§ Bake on a lined sheet for 15–20 mins until golden brown

§ Allow to cool

Icing sugar;

450g (3 cups) Icing sugar/Confectioners Sugar(sieved)

2 eggs whites. I always separate eggs into one bowl each, just in case I make a mistake!

§ Whisk egg whites on a high speed and slowly add icing sugar- cover the bowl to prevent being showered in icing sugar

§ Add a teaspoon of water at a time- the consistency is right when you can lift a bit of the icing up and it sinks within 10 seconds

§ You can pipe the icing onto the biscuits, or dip one side of the shortbread directly into the icing mixture.

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