
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.
250 g butter, at room temperature (plus extra for greasing)
125 g caster sugar
250 g plain flour
125 g cornflour
Preheat the oven to 150C fan and lightly butter a 23 x 30 cm roasting tray or 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
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.
- 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.
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