| Prep Time | 10 Minutes |
| Cook Time | 25 Minutes |
| Servings | Serves |
Ingredients
- 170 grams Salted Butter softened
- 90 grams Soft Icing Sugar 2/3 cup
- 165 grams Plain Flour 1 cup
- 10 grams Baking Powder 1½ tsp
Ingredients
| |
Instructions
- Pre heat oven to 160°C. Grease a 30cm x 20cm rectangular slice pan and line base and sides with baking paper, extending paper 2cm above edge of pan.
- Using an electric mixer, beat the butter and icing sugar for 2 mins or until pale and creamy. Sift the flour and baking powder over the butter mixture and mix on low speed or with your hands until combined.
- Press mixture into slice pan and smooth over with a pallet knife. Bake for 25 minutes.
- Remove from oven and using a small sharp knife immediately slice into rectangular pieces 5cm crossways x 7.5cm lengthways. Then run the knife gently ½ way into the shortbread pieces, not touching the bottom, to make the finger indent. Let the biscuit cool in the pan for 10-15 min before moving to a cooling rack.
- Trim edges, if desired, before serving.
Recipe Notes
Note: If you would like to imprint SCOTCH or your NAME into the biscuit, this should be done at step 4, before the biscuit cools.
Share this Recipe