I usually shy away from recipes calling for a lot of butter, but then it is the season for sharing and gifting so why not! These shortbread cookies are an indulgence...soft, buttery, melt-in-your mouth and just lightly sweetened. I also love the flavor of custard powder and the light yellow color it adds to the cookies.
Recipe from here, adapted from The Australian Women's Weekly.
250gms unsalted butter
35gms icing/ confectioners' sugar
55gms castor sugar
40gms custard powder
360gms all purpose flour
pinch of salt
sugar for sprinkling
Line and grease a 7"x11" pan. Preheat the oven to 180 C/ 350 F.
Melt the butter over low heat and keep aside to cool slightly.Sift the icing sugar and custard powder into a bowl and mix in the sugar.Add the melted butter and beat mixture until thick and creamy. Add sifted flour and salt and mix gently until combined.
Press the mixture into the prepared pan evenly and level the surface. Mark the dough into fingers and prick each finger decoratively with a fork and sprinkle some sugar on top if desired.
Bake for 25-30 minutes until lightly golden. Cut into fingers while still warm and cool in the pan.
If you like your cookies to be crispier, just bake for another 15 minutes or so.