This Shortbread recipe is wonderfully versatile. I have scoured shortbread recipes and this one produces really crisp shortbread with a slightly "sandy" texture.
|One of the secrets of successful shortbread is that you should handle it as little as possible. You want short, crisp shortbread. Over-handling will give you a tough, solid result. Having said that, this is one of those easy cookie recipes: give it as a gift, serve it alongside fruit as an easy dessert or...simply fill the cookie jar! |
This Scottish shortbread recipe is perfect as one of your easy Christmas cookie recipes.
EasyPreparation time: 10 minutesCooking time: about 30 - 40 minutesMakes 2 circles each producing 8 - 12 slices
Ingredients:8oz / 250g butter, at room temperature4 oz / 120g castor sugar8oz / 250g flour4oz / 120g rice flourextra castor sugar for dusting
You will need 2 x 8½ " / 22 cm tart or cake tins (ungreased). Alternatively, you can use a square or rectangular tin, in which case you will cut shortbread fingers.
- Preheat the oven to 300° F / 150 ° C. The shortbread will cook at this low temperature so that it doesn't brown too much.
- Cream together the butter and castor sugar. You can do this with an electric beater or by hand.
- Sift together the flour and cornflour. Add this to the creamed butter. Mix it in with a fork. As the mixture stiffens, use your hand to form it into a rough dough. Depending on the flour, your mixture may be very crumbly. I don't work the dough into a ball for fear of over-handling it. Instead, as the dough starts to "clump" I put it into the pie tin.
- Split the dough in two. Place one half in a pie tin. Gently pat the dough out until it is about ½" / 1 cm thick and fills the pan. Prick the dough all over with a fork. It helps to dip the fork in flour so that it doesn't dislodge the pastry. Alternatively use a skewer. These little holes help to distribute the heat and are not just for show! Repeat for the remaining dough.
- Dust with a little extra castor sugar.
- Bake for 30 - 40 minutes. The shortbread is ready when it is pale golden in color and firm when you press it at the center.
- Gently cut the shortbread into 8 - 12 triangles. Leave to cool in the tins.
This makes a great easy dessert served alongside stewed plums.
Looking for alternatives to this Shortbread recipe? Try :Oatmeal Chocolate Chip CookiesQuaker Oatmeal CookiesEasy Chocolate Chip Cookie Recipe
See our other Easy Cookie Recipes.
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