Shortbread

Shortbread Stack

This shortbread uses a simple 3:2:1 ration of flour to butter to sugar.  It’s easy to make but is delicious and keeps for ages in an airtight container. If you botch a batch of shortbread, keep them to use in a cheesecake base or for a fridge cake like tiffin or caramel shortbread. If you have any clotted cream you need to use up, you can substitute half of the butter in the recipe for clotted cream.

Ingredients

300g plain flour

200g room temperature butter or vegan Stork baking block

100g caster sugar

1. Pre-heat your oven to 150C. Mix butter and sugar together. You can do this with a wooden spoon but it’s much easier with a stand mixer or food processor.

2. Add flour and mix to give a smooth dough. On a floured surface, roll the dough out to the thickness of a pound coin.

Dough

4. Cut out your biscuits, then re-roll the dough and cut out more biscuits.

Shortbread Cuttings

4. Line your baking trays with baking paper. Bake the biscuits for 17 minutes. Allow to cool before removing from the trays.

5. Jazz up with your shortbread by adding one of the following: dried lavender, ground Earl Grey tea, chocolate chips or lemon or orange zest.

6. For an even easier and more visually attractive option, you can make petticoat tails. Just press the mixture into a greased fluted tart tin with a loose removable base. Use half the quantities in the recipe and bake for 45 – 50 minutes at 150C. Leave to cool for fifteen minutes then cut into wedges. Tip onto a plate once it has cooled enough to handle. This a nice, easy thing to make to welcome visitors. One ate almost the entire thing within twenty minutes of arriving. Honestly.