- Prep Time: 5 to 10 minutes
- Cook Time: 15 to 20 minutes
Basic Shortbread
This recipe is a true classic. Many moons ago I had my own Cafe with some regular dear old lovely ladies who would come and sit with the best stories. This was given to me by 1 for them, whose mother had given it to her. I have converted it to grams from ounces. Food is all about creating memories. Priceless
Ingredients
- Butter - 210 grams
- Icing Sugar - 120 grams
- Plainflour - 300 grams
- Salt - pinch
- Caster Sugar - Sprinkle
Instructions
- Preheat oven to 160 degrees and line or grease 2 baking trays.
- Measure out all your ingredients. Sift flour and sugar together. Add salt.
- Cut butter into 1 cm cubes.
- If you have a food processor put all ingredients in and blitz till they are well combined and resembling damp bread crumbs. You may need to do this in 2 parts so half you mixture if required. This step has changed very much since my old loves day. She would have rubbed it in between her fingers.
- Turn out onto a chopping board, bench top or straight onto your baking and press together only using finger tips as your palm will melt he butter and you will not get that desired "short" crumbly result. You can either leave it as a slab half cutting through to once cooked you can snap it into pieces, or use a cookie cutter. I like to do side plate size rounds, pinch the edges and cut like a pie most the way through. They should be about 1 cm thick.
- Place in your preheated oven till very lightly golden. Around 18 minutes, will depend on your oven so keep an eye on them. You dont want color, the high butter content can make them turn fast.
- Once they are cook take them out of the oven. Sprinkle staright away, then allow to cool on the tray. When your shortbread is cooled it will be firmer making it easier to remove. Enjoy!!
Store in a airtight container for up to 4 days.
This is perfect recipe to use as a base. I have made these into fingers and dipped one end in chocolate sprinkling with nuts. I’ve added chopped macadamia nuts and dried apricots. I have even used this as a base for a chocolate tart, blind bake it before adding filling. Maybe try something fancy by chopping up pistachios, rolling your mixture into a log. Roll it in the pistachios and cut into 1 cm thick slices!
Add to Favourites
