Shortbread Biscuits

• 150 g Nuttelex Spread
• 1.5 cups plain flour (sifted)
• 0.333 cups castor sugar
• 1 tsp vanilla bean paste or vanilla extract
• extra castor sugar or icing sugar to dust shortbread

Tools

• star cookie cutter
• large bowl
• digital scales
• measuring cups
• baking trays
• baking paper

1. Preheat oven to 160c fan forced or 180c conventional.
2. In a large bowl, place flour, Nuttelex, sugar and vanilla. Using your hands, combine butter into dry ingredients until the mix resembles coarse breadcrumbs. Then, form dough into a rectangle wrap. Place on baking paper or cling wrap and place in freezer to rest and set.
3. On 2 pieces of baking paper, roll out dough until it is 2-3cm in thickness. Using your star-shaped cookie cutter, cut out shortbread shapes. Then, place shapes on a baking tray lined with baking paper.
4. Bake for 12-15 minutes, turning the tray around half way through. Once baked, remove from oven. Dust with castor sugar or icing sugar before letting cookies cool completely.