Shortbread Recipe

This Shortbread recipe is wonderfully versatile. I have scoured shortbread recipes and this one produces really crisp shortbread with a slightly "sandy" texture.

This Scottish shortbread recipe is perfect as one of your easy Christmas cookie recipes.

Ingredients:

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.

Method:

1. Preheat the oven to 300° F / 150 ° C. The shortbread will cook at this low temperature so that it doesn't brown too much.
2. Cream together the butter and castor sugar. You can do this with an electric beater or by hand.
3. 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.
4. 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.
5. Dust with a little extra castor sugar.
6. 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.
7. 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 :

See our other Easy Cookie Recipes.

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