This recipe is really simple and delicious. It is the first thing I ever baked when I was a teenager in my Mum’s kitchen.
The time-consuming thing about baking biscuits or cookies is usually the scooping and shaping or rolling out and cutting of the dough, but with shortbread you just tip it into a tin, press it down, bake, and cut it into squares or wedges when it comes out of the oven.
When I was baking the batch in the photo I forgot to set my timer, so the shortbread is browner on top than it should be – happens to all of us, right?!
I made this for my daughter’s class last year and I ended up sending in the recipe to the teacher because so many of the kids (and the teacher) asked for it!
Ingredients
100g caster sugar
200g cold butter, cut into cubes
260g plain flour
40g cornflour or rice flour
Method
1. Preheat oven to 180°C. Put all of the ingredients in a food processor and process for about 30 seconds. It will look like fine sand.
2. Tip into a greased 8″ round or square tin and press into an even layer using the back of a spoon. Prick well with a fork and lightly score out 12 (or more) sections with a knife.
3. Bake for 25 minutes until just firm and starting to brown on the edges. Dust with more caster sugar and cut into sections with a sharp knife while still hot. Leave to cool completely in the tin.
Tips
You can make this a chocolate shortbread by replacing the cornflour with cocoa powder. You can also add chocolate chips or dried fruit.
Enjoy!
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