Shortbread Cookies

To make shortbread cookies from scratch, you'll need 500 g of butter, 1 cup of icing sugar, and 1 cup of flour. Start by smoothing the icing sugar in a bowl, then whisk in the butter until smooth. Gradually add the sieved flour to form a dough. Chill the dough for 30 minutes, roll it out, cut into shapes, and bake at 250°C for 40 minutes.

Yes, you can easily make gluten-free shortbread cookies by substituting regular flour with a gluten-free flour blend. Just ensure that the blend you choose is suitable for baking to achieve the right texture and flavor.

To store homemade shortbread cookies, place them in an airtight container at room temperature. They can last for up to a week. For longer storage, you can freeze them in a sealed bag for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.

Shortbread cookies pair wonderfully with a variety of accompaniments. Consider serving them with a cup of tea or coffee, or alongside fresh fruit and whipped cream for a light dessert. They also go well with chocolate dips or a drizzle of caramel sauce for added indulgence.

If you don't have icing sugar on hand, you can make your own by blending granulated sugar in a blender or food processor until it becomes a fine powder. Alternatively, you can use powdered coconut sugar for a healthier option, though it may slightly alter the flavor.