Shortbread
There is no doubt that shortbread is one of the most moreish biscuits around. In my mind a good shortbread is firm, but melts nicely in the mouth, leaving me wanting more.
In our house shortbread is a Christmas favourite and I wouldn’t dream of buying the shop bought variety when this recipe is so quick and easy to follow.
I think the secret behind good shortbread is to treat it like pastry when making it. Don’t be tempted to over handle it or you will end up with a heavier, more chewy texture.
When the children were younger and we made it together, we would use novelty Christmas shaped biscuit cutters, which made lovely festive shaped biscuits, but the repeated rolling and handling of the dough meant it wasn’t as melt in the mouth as shortbread that hasn’t been rolled.
Now the children are older and have no interest in making fun Christmas shaped shortbread biscuits, I press it straight into a tin with minimum handling. If you don’t have a six inch baking tin, you can gently pat the dough into shape on a baking tray covered with baking parchment. Don’t forget to lightly flour your hands to prevent it from sticking!
- 115 gr butter (room temperature) I prefer to use salted yellow butter.
- 55 gr castor sugar
- A good pinch salt
- 110 gr plain flour
- 40 gr ground rice
- 20 gr cornflour
- castor sugar for sprinkling over shortbread when cooked.
- Preheat the oven to 150C.
- Beat the butter until soft (I use an electric mixer as it's much easier).
- Add the sugar and cream together.
- Sift together the plain flour, ground rice, corn flour and salt and add to the creamed butter and sugar.
- Gently mix all the ingredients until they come together to form a manageable dough. (If the mix is a bit dry add a touch more soft butter to help bring it together).
- Lightly flour hands and pick up the dough, gently pressing it into a ball. Don't over press it or it won't be so light and buttery (I tend to treat shortbread as I do pastry).
- Press the dough into a 6 inch round tin lined with grease proof paper or alternatively you can roll the dough out to 1cm thick and cut into shapes using biscuit cutters. (I prefer to make the shortbread in the tin as it's less handling, which I think makes for better shortbread).
- Pop into the fridge for fifteen minutes or so. Mark into triangles (if using tin) and prick the shortbread with a fork before popping into the over for approximately one hour or until a very light, golden brown in colour. (I usually start to check it after 45 minutes).
- Remove from oven and sprinkle a little castor sugar over the shortbread.
Shortbread will keep for a few days in an airtight container, although you'll be lucky if there is any left to put into a container!...Which is why I usually double the recipe.
I would love to hear your feedback on this recipe, especially if you try it out!
© 2014 – 2015, Debbie. All rights reserved.
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