Butter Cookie Recipes - Virginia Shortbread Recipe

Ingredients

SHORTBREAD BASE:

• 2 1/3 cups/350 g all-purpose/plain flour

• 1/8 tsp salt

• 1 cup/250 g butter, softened

• 1/2 cup/100 g granulated sugar 

PEANUT TOPPING:

• 6 tbsp butter, softened

• 1/3 cup/70 g granulated sugar

• 1 cup/150 g finely ground peanuts

• 1/2 cup/75 g all-purpose/plain flour

• 3 tbsp coarsely chopped peanuts

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Method:

1. Preheat the oven to 350°F/180°C/gas 4. Line a 9-inch (23cm) round cake pan with parchment paper.

2. Shortbread Base: Sift the flour and salt into a medium bowl. Beat the butter and sugar in a large bowl with an electric mixer at high speed until creamy.

3. Mix in the dry ingredients. Firmly press the dough into the prepared pan to form a smooth, even layer, pressing back the edges to make them thick.

4. Peanut Topping: With mixer at high speed, beat the butter and sugar in a medium bowl until creamy. Mix in the ground peanuts and flour.

5. Spread the topping over the shortbread base and sprinkle with the chopped peanuts. Press the peanuts in slightly with a knife and score the round into 16 wedges.

6. Bake for 25-30 minutes, or until pale gold. Cool completely before cutting along the scored lines.