Eid Shortbread

Steps

1. 1Note: this recipe makes a good 60 biscuits as it’s a large batch for Eid. You can halve the recipe to make a normal amount.
2. 2In a bowl or using a stand mixer, cream together butter and sugar until combined. Use cold butter and cut it up into cubes to make this easier.
3. 3Next add in a pinch of salt and sieve in your plain flour. Mix just until a dough is formed (take care not to over mix).
4. 4Add some flour to your surface and rolling pin and roll out your dough. I’d do half at a time by wrapping one half in clingfilm and setting it aside in a cool place. You can also roll the dough between two lightly floured plastic sheets to make this easier (the less flour you add to the dough when rolling the better)
5. 5Cut out your shapes and gently lift to place on a lined baking tray. Refrigerate for 30 mins.
6. 6While the dough is chilling preheat your oven to 180C or 160C can. Then sprinkle the biscuits generously with caster sugar.
7. 7Bake at 180C or 160C fan for around 10 minutes. Keep an eye on them and when the edges start to become golden, they’re done.
8. 8Allow them to cool and decorate as you wish. If you’re dipping them in chocolate, add a dash of oil to the chocolate for a good dipping consistency. I decorate with some mini flowers, chopped almonds or pistachios, and freeze dried raspberries. Store in an air tight container.