- 210 g unsalted butter
- 250 g light brown sugar
- 250 g all-purpose flour
- 1 pinch salt
- 1 stand mixer
- 1 parchment paper
- 1 rolling pin
In a stand mixer, cream together soft unsalted butter and light brown sugar.
Once the mixture has been creamed, add all-purpose flour and salt. Turn on mixture on low speed until the mixture is nice and crumbly.
Knead the dough into a bowl inside of the mixer bowl.
Take half of the dough and sandwich it between two sheets of parchment paper.
Using a rolling pin, roll the dough until it is 2 mm (0.08 inches) thick.
Chill in a freezer for at least 1 hour.
- Cupcake Jemma