Board Member and avid baker Maggie Jones has shared with us her family's traditional shortbread cookie recipe - from 1920! A household staple, they are her husband's favourite cookie and is his grandmother's recipe.
Quick, easy and versatile - good for anytime of the year and fun to decorate with the kids. Maggie loves using True Local Treasure Life's Light Marquis flour because it bakes light like an all purpose flour but has the nutty depth of flavour of a whole wheat.
1 cup softened salted butter
½ cup icing sugar – sift into butter
1 tsp vanilla – whip 1 min more
1 cup unbleached white flour
1 cup Treasure Life Light Marquis flour (a light sifted whole wheat flour)
Place butter in bowl and using an egg beater, whip for 3 minutes on high speed
Sift icing sugar into bowl and continue to whip, add vanilla and whip for 1 min more
Stir in flour and combine until blended
Form dough into large ball, place on floured surface + knead until soft (10 gentle turns)
Roll out dough to ¼” thick
Cut into even squares or circles or use your favourite cookie cutters
Poke with fork
Bake in over for 12-14 minutes at 350 degrees
Let cool and decorate as you like. Drizzle with chocolate, or keep simple and enjoy them as is