Amazon.co.uk Widgets skip to Main Content
Shortbread

As well as the obvious of having this with a cup of tea, they are lovely served on the side of my wobbly buttermilk panna cottas.

Use any loose bottom tin that you have available. I use a 20cm square tin.

250 g butter, at room temperature (plus extra for greasing)

125 g caster sugar

250 g plain flour

125 g cornflour

Shortbread crumbled into baking trayPreheat the oven to 150C fan and lightly butter a 23 x 30 cm roasting or tray bake tin.

Cream the butter and sugar until light and fluffy. Add flour and cornflour mix well with a wooden spoon or spatula, then put your hands in and bring together to make a dough.

Press the dough into the prepared in, level it with the back of a spoon or spatula. sprinkle all over with a fork and place in the oven for 50 minutes until lightly golden.

Remove from the oven, leave to cool slightly then cut into fingers, lightly sprinkle with some extra caster sugar and leave to cool a little more before removing to a cooling rack. Store in an airtight container.

Shortbread

Shortbread

Jules
As well as the obvious of having this with a cup of tea, they are lovely served on the side of my wobbly buttermilk panna cottas.
Use any loose bottom tin that you have available. I use a 20cm square tin.
No ratings yet
Prep Time 10 mins
Cook Time 50 mins
Course Dessert

Ingredients
  

  • 250 g butter softened
  • 125 g caster sugar
  • 250 g plain flour
  • 125 g cornflour

Instructions
 

  • Preheat the oven to 150C fan and lightly butter a 23 x 30 cm roasting or tray bake tin.
  • Cream the butter and sugar until light and fluffy. Add flour and cornflour mix well with a wooden spoon or spatula, then put your hands in and bring together to make a dough.
    Mixing shortbread ingredients
  • Press the dough into the prepared in, level it with the back of a spoon or spatula. sprinkle all over with a fork and place in the oven for 50 minutes until lightly golden.
    Shortbread pricked and ready to bake
  • Remove from the oven, leave to cool slightly then cut into fingers, lightly sprinkle with some extra caster sugar and leave to cool a little more before removing to a cooling rack. Store in an airtight container.
Tried this recipe?Let us know how it was!
0/5 (0 Reviews)

This Post Has 0 Comments

Leave a Reply

Search
Search
Generic filters
X
X