Butterscotch Shortbread

Instructions

1. 1

   Preheat your oven to 160°C (325°F). Line a baking tray with parchment paper.

   Tip: for easy removal

2. 2

   In a medium-sized bowl, whisk together the flour, baking soda, and salt.

   Tip: make sure to sift the flour

3. 3

   In a large bowl, cream the butter and caster sugar until light and fluffy.

   Tip: be careful not to overmix

4. 4

   Add the confectioner's sugar and brown sugar, and mix until well combined.

   Tip: you can also use an electric mixer for this step

5. 5

   Gradually add the flour mixture to the wet ingredients, mixing until just combined.

   Tip: don't overmix

6. 6

   Add the heavy cream and vanilla extract (if using), and mix until a dough forms.

   Tip: the dough should be slightly sticky

7. 7

   Turn the dough out onto a lightly floured surface and knead until it comes together.

   Tip: don't overwork the dough

8. 8

   Roll out the dough to a thickness of about 1 cm (0.4 in).

   Tip: use a rolling pin to get an even thickness

9. 9

   Cut into desired shapes using a cookie cutter.

   Tip: you can also use a knife to cut the shortbread into fingers or squares

10. 10

    Place the shortbread on the prepared baking tray, leaving about 1 cm (0.4 in) of space between each cookie.

    Tip: don't overcrowd the tray

11. 11

    Bake for 20-25 minutes, or until the edges are lightly golden.

    Tip: keep an eye on them after 15 minutes to avoid overbrowning