I’m really glad this recipe is easy to make because I have a hankering for more and can’t make them myself right now (I’m rolling one handed at the moment after a little day surgery business on Wednesday), so I’m going to have to try to coach the husband through making them for me this afternoon… God help us all.
I came across this recipe on Jennifer’s Bake Or Break’s blog (one of my favourite baking blogs), and knew I had to try it out. I love shortbread, and I love anything brown sugar, so it made perfect sense that this would be amazing. I played around with the recipe a little, as Jennifer did before me, changing the ingredients and method a little. Here’s how my version plays out…
– 1⅓ cups plain flour
– ½ cup firmly packed brown sugar
– 75g cold butter, cubed
– 1 tbsp ice cold water
1. In a large bowl, combine the flour and sugar. Add the cold butter and rub into the flour with your fingers, to create crumbs.
2. Sprinkle the water over the dough and lightly knead for a minute, until the dough is smooth and hold together.
3. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
4. Preheat oven to 170°C and line an oven tray with non-stick baking paper.
5. Roll out the dough on a floured board or between two sheets of non-stick baking paper to your desired thickness, and cut with a cookie cutter of your choice. I went with snowflakes, because its swelteringly hot in Melbourne and I’d rather be back in a Toronto winter like the day I bought this cookie cutter.
6. Bake 25 to 30 minutes, or until the edges are golden brown .