Can you make shortbread using self raising flour?

You can absolutely make shortbread using self-raising flour! Here's a recipe:

Self-Raising Flour Shortbread

Ingredients:

* 1 1/2 cups (190g) self-raising flour

* 1/2 cup (115g) unsalted butter, softened

* 1/4 cup (50g) granulated sugar

* 1/4 teaspoon salt

* 1 tablespoon cold milk (optional)

Instructions:

1. Preheat oven: Preheat your oven to 350°F (175°C).

2. Combine dry ingredients: In a large bowl, whisk together the self-raising flour, sugar, and salt.

3. Add butter: Cut the softened butter into small pieces and add it to the flour mixture. Use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles coarse crumbs.

4. Add milk (optional): If the dough seems too dry, add 1 tablespoon of cold milk and mix until it comes together into a ball. Be careful not to overwork the dough.

5. Form dough: Shape the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.

6. Roll and cut: On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use cookie cutters to cut out your desired shapes.

7. Bake: Place the cut-out shortbread cookies on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the edges are lightly golden.

8. Cool: Allow the shortbread cookies to cool completely on the baking sheet before serving.

Tips:

* Use cold ingredients: Cold butter helps to keep the shortbread crumbly.

* Don't overmix: Overmixing the dough can result in tough shortbread.

* Chill the dough: Chilling the dough helps to prevent the cookies from spreading too much during baking.

* Experiment with flavors: Add 1/2 teaspoon of vanilla extract to the dough for a classic vanilla shortbread. You can also add other flavors like lemon zest, cinnamon, or chocolate chips.

Enjoy your delicious and crumbly shortbread cookies!