I have been baking shortbread cookies almost every week since I discovered this simple recipe from Eugenie Kitchen. It is a fantastic recipe in its own right but I have tweaked it a little to suit me and my family’s taste.

The original recipe is great for those who prefer a more solid yet slightly crumbly type of shortbread. In our family, we prefer it to be more crumbly and with a slight melt-in-your-mouth texture.