Thursday, November 17, 2016

Shortbread

Crumbly, buttery and absolutely moreish, this shortbread recipe is one of the best you'll ever make!

Shortbread
  1. Step 1

    Grease an 18cm loose-bottomed tart pan and dust with a little flour.

  2. Step 2

    Place butter in the bowl of an electric mixer and beat until light and fluffy. Add remaining ingredients, then beat on low speed for around 5 minutes until combined - the mixture should resemble fine breadcrumbs. Press into the prepared pan, flattening by pressing the top with a piece of baking paper. Use a sharp knife to mark out 8 wedges on the top of the shortbread (not cutting all the way through) and prick all over with a fork. Cover and chill for 30 minutes.

  3. Step 3

    Preheat oven to 170°C. Bake shortbread for 30 minutes or until light golden, then remove from oven and sprinkle with extra sugar. Leave in the pan to cool completely before cutting into wedges following the indents. Serve with tea.

Related Posts:

  • Classic spotted dick“You can’t beat an old-school pudding like this one – melt-in-your-mouth sponge with a good old helping of custard, this is as British as it gets! ” 300 g mixed dried fruit , such as currants, golden sultanas, blueberries, c… Read More
  • Mint choc teacakes“Fluffy, mint-tinged marshmallowy meringue is piped into peaks over chocolate biscuits, then dipped in dark chocolate ” 110 g butter , softened 100 g caster sugar 1 free-range egg , beaten 1 tsp vanilla extract 150 g… Read More
  • My Nan's St. Clement's cake“This __cake is as sweet and lovely as you’d want it to be. The icing seeps into the sponge to add flavour and the top layer becomes a sherbety, citrusy delight. ” 125 g unsalted butter , softened, plus extra for greasing … Read More
  • Pineapple & coconut cake 200 g fresh pineapple 110 g unsalted butter (at room temperature) , plus extra for greasing 110 g caster sugar 2 large free-range eggs 250 ml sour cream 200 g self-raising flour , plus extra for dusting ¼ … Read More
  • Dairy-free chocolate mousse“Rustle up this smooth, creamy and super-chocolaty mousse in minutes, then whack it in the fridge ready to serve as a dinner-party dessert ” 150 g dairy-free dark chocolate , plus extra for serving 2 large ripe avocados … Read More

0 comments:

Post a Comment