Short Bread is a pastry for anytime in the year. It is easy to bake and you can stockpile it.
Here is a recipe you can modify in taste and shape. To the recipe below you can add
grated lemon or orange peel, dried lavender blossoms, chopped ginger or vanilla for example.
500 g flour
300 g butter
200 g sugar
½ teaspoon salt
Knead all ingredients together. Wrap the dough in cling wrap and let it cool down in the fridge for about 1 hour.
Preheat the oven to 150°C. Roll the dough out to 1 cm and cut it in 4-5 cm long stripes. Decorate the stripes with a peekaboo design by a fork.
Preheat the oven to 150°C. Roll the dough out to 1 cm and cut it in 4-5 cm long stripes. Decorate the stripes with a peekaboo design by a fork.
Alternative: Cut a cookie with a glass and put a stamp on it or use a cookie cutter.
Bake the cookies for 20-25 minutes.
This cookie cutter is from the royal copper kitchen of the Kopenhagen Palace. It’s a large cutter but I like the design and the hand grip. The cutter looks really precious. My daughter baked these cookies with minced rosemary. Very delicate!
