There is not much to be said about this simple yet lovely biscuit, other than choose your butter carefully, use butter with very little or no salt, very slight salt can enhance the flavour, but regular salted butter can spoil the taste significantly causing the biscuits to taste salty , When you sail around the world the quality and taste of butter can vary greatly, unsalted butter can be the norm in some countries, even in Europe, unsalted butter is sometimes referred to as sweet butter, Asian countries don't really use dairy produce in their diet, Butter is not a indigenous ingredient in these counties so butter will most likely be imported, quality butter from Australia, New Zealand or the United States and France is usually available, and it is the butter that gives these biscuits their great taste.
Place all the ingredients in a machine mixing bowl.
Mix on slow speed with the beater attachment, here we can see the mix about half way through the mixing process looking like crumb mix.
Eventually the ingredients will mix together to a smooth paste.
Remove the the biscuit dough from the machine and place on the bench.
Lightly flour the bench.
I divide the dough into 4 it makes it more manageable when rolling out, roll your dough to about 8 to 10mm thick and using any size or shape cutter you choose, cut your biscuits out, here I have used a 9cm round fluted cutter.
Using a pallet knife carefully lift each biscuit, and place on a tray which has been lightly greased with Crisco (White shortening). Space the biscuits out so they don’t touch and join up during baking as they will expand slightly.
Here we can see the shortbread biscuits nicely spaced out on the trays ready for the oven, I know many people prefer to bake biscuits on baking parchment, but I never have when making shortbreads, and these biscuits will lift of the trays very easy every time.
Bake at 150C for 15 minutes until light in color
When the biscuits are baked they may start to get a light golden brown colour to the edges and look slightly raised, as they reach the 15 minute stage, when fully baked remove from the oven and while still hot on the baking trays sprinkle with caster sugar.
Carefully transfer the biscuits to the cooling wires while still warm and allow to fully cool, when cool place on doilies on a silver flat and place in the messroom and watch them disappear .