Shortbread recipe


A little excess butter in the fridge,  so I thought I would make some shortbread for Sunday coffee time
There is lots of debate about shortbread recipes, but personally the key I have found is cheap butter!
I don’t know what it is but I used to use the highest quality butter I could buy but the shortbread just wasn’t the same.
Here is the recipe

8 ozs (225g) Plain Flour
4 ozs (100g) Cornflour
4 ozs (100g) Icing Sugar
8 ozs (225g) Butter

I add a few drops of almond essence to give an additional flavour profile to the shortbread.

Chop butter into small pieces and place into processor with sieved flour, cornflour and icing sugar. Whizz until it gathers into a ball.

Turn the mixture out onto floured surface and roll out to a thin patty. Cut into rounds with pastry cutter and place on a greased baking tray.

Cook for 15-20 minutes in the baking oven of the Aga (180c/Gas 4) till firm and light brown. Place on a wire rack and sprinkle with caster sugar while warm.

Icing sugar and cornflour are essential for this recipe, it really improves the texture.

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