About this recipe: This crumbly shortbread really puts the "short" in the shortbread. Its texture is whole handedly light and delicate.
This shortbread mainly thrives on the rich quality of the butter. For me Kerrygold works best, though margarines such as 'Stork' won't do this recipe justice. The larger the biscuit size, the longer it will need in the oven. Additions of clementine zest or chocolate chips work a treat for the little ones, or just to spruce up a classic!
Afternoon, I have made the recipe again to understand what you mean, try using only 225g to keep your dough moist for when shaping the cookies - 28 Feb 2017
I have tried on several occassions to make this and it fails everytime. I follow the ingredients and instructions to the letter each time and still can not get it to form a dough. not good. - 16 Nov 2016