I have made shortbread for many years and have tried a variety of different recipes. They have all been good but I always felt like they just weren't quite good enough. They felt like they were missing something, not quite melt in the mouth. I also couldn't be bothered with recipes that contained semolina as its something that wouldn't really always be in the cupboard here. Ming!
Nanny gave us her faithful recipe, it's basic and fast. I love that side of it but still that little something was missing. We don't use 100% "real" butter for many of our recipes as it can produce too rich a taste and be a bit heavy but I was curious about the effect it would have on the shortbread.
Wow! Using real butter made the recipe complete. It melts in your mouth and tastes amazing. I cant ask for anything more from a super quick recipe. Its also very easy to make adaptions. If we fancy Chocolate shortbread then just add 2 tablespoons of hot chocolate to the mix. Bonus! And choc chips? Chuck some of them in too if you fancy. How many? Who cares? As many as you like. Enjoy!
|YUM!! Shortbread chucked on a plate during the "inlaw imminent" run around.|
Here is the recipe:
* 170g Plain Flour
* 55g Caster Sugar
* 110g Butter
If you have a Food Processor then put all of the ingredients in and switch it on. Let it mix until it all begins to bind together then switch it off and press the mix into a greased sandwich tin. (I use an 8inch round)
If you dont have a Food Processor then cream the butter and sugar together and then add the flour before pressing into greased tin as above.
Place it in the oven (pre heated to 190oC) for approx 15-20mins. When it is a nice golden brown colour its ready. As soon as you lift it out of the oven sprinkle caster sugar over the top. Leave it to cool in the tin for 5 minutes and then cut it before leaving it to completely cool.
Enjoy with a brew and a sit down!
How simple is that? You can't get easier and we all love them. I even make gluten and dairy free ones for Madison (who's Coeliac and allergic to dairy). I just substitute the plain flour for Gluten Free Rice Flour and I substitute the butter with a dairy free spread. The taste is vastly different but Maddie enjoys them and for us, that's what is important.
Why not give it a go? Get in the kitchen, get the oven on, get the kids to help!
Love n kisses,