Sunday, 24 February 2013

Simple Shortbread

This afternoon I was hosting afternoon tea for my cousin in order to have a chat and a catch up. The cousin in question is a big fan of shortbread.....as am I! I have always loved making shortbread, and it was one of the first things I learnt how to make solo as a child. I make shortbread quite often and usually opt to roll out my dough and cut it out into shapes be it rounds or hearts. That said as I child I used to always ask my Mom to buy us the Walkers petticoat tails in the supermarket instead of the shortbread fingers because I was convinced they tasted nicer! So today I decided to put an old theory to the test and made petticoat tails for a change. The result: I was a wise child, petticoat tails somehow do taste nicer! This recipe provides just the right amount for a cup of tea with friends, without having too many left over for you to have to finish.



Simple Shortbread

Ingredients
125g plain flour
125g butter
60g corn flour
60g sugar
3 tablespoons milk

Method

1. Mix flour and cornflour in a bowl. Then rub the butter into the flour using your fingertips
2. Stir in the sugar. Next add 2-3 tablespoons of milk and bring the mixture together using a 
    knife until it forms a dough. Knead gently.
3. Roll out the dough on a floured surface into a 7 inch round (use a bowl or round tray as a 
    template to cut around if needed). Press the edges of the round with a fork and mark all over 
    with a fork.
4, Place on a buttered baking tray and bake at 140C (or 160 for non fan assisted ovens) for 
    35 minutes or until pale golden brown. Allow to cool on the tray for 10 minutes before 
    sprinkling with sugar to serve.





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