Shortbread

Shortbread

By
From
Desserts
Makes
16-20

The secret of making good shortbread is to mix the dough as little as possible and to chill it after mixing as the high content of butter will not allow you to roll it out straight away. I often find the best way to cook it is in a low oven, so that it bakes without colouring too much. For citrus-flavoured shortbread (as used in the lemon curd syllabub), add the zest of 2 lemons or oranges in step 1.

Ingredients

Quantity Ingredient
225g chilled unsalted butter, plus extra for greasing
225g flour, plus extra for dusting
60g caster sugar, plus extra for dusting
pinch salt
1/2 vanilla pod, seeds only

Method

  1. Dice the butter and put it into a mixing bowl to soften. Sift the flour on top with the caster sugar, a pinch of salt and the vanilla seeds. Rub together gently and form into a ball. Alternatively, blitz all the ingredients in a food processor until they come together into a ball.
  2. Lightly flour the work surface, then roll out the shortbread mixture until it is about 5mm thick. Prick all over the surface with a fork.
  3. Using a sharp knife, cut the shortbread into fingers measuring about 5cm in length and about 1.5cm wide. Carefully lift onto a baking tray and rest in the fridge for 30 minutes or so.
  4. Pre-heat the oven to 180°C. Dust the shortbread with a little caster sugar before baking. Bake for 20 minutes, or until golden brown and firm to the touch. Leave until completely cooled before removing from the baking tray.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again