Shortbread

Shortbread

1 cup (250ml) unsalter butter, softened (I put 1 1/4 cup, you can even do 1 1/2 cup)
1/4 cup (50ml) sugar
1/4 cup (50ml) icing sugar
2 cups (500 ml) all-purpose flour
1/2 tsp (2ml) salt
2 heaping teaspoons of cornstarch (or 1/4 cup/60ml) - optional (makes it more crumbly)
1/2 tsp (2ml) vanilla (optional)

for raspberry jam/almond shortbread - add 2 teaspoons of almond extract and add the raspberry jam on top before baking

for nutella cookies, add the nutella after the cookies are baked and cool down.

for toblerone cookies, form the dough around the toblerone triangle piece and bake.

Combine butter, sugar and icing sugar in a large bowl and beat using a mixer until creamy. Add flour and salt and beat until flour is absorbed and mixture is crumbly.

You can either form the cookies by hand, like me, or you can roll between 2 sheets of parchment paper (if you're rolling, then you should put the dough into the fridge for 30 minutes beforehand).

Form cookies by hand, or if rolling out then cut out shapes.

Cook in preheated oven, at 300 degrees F (150 degrees C), for 18-22 mins (depending on your oven).