Shortbread

PennyAuthorPenny
00DifficultyBeginner

you can add some chocolate chips to this recipe or even dip half the biscuit in melted chocolate

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Yields1 Serving

 225g softened unsalted butter
 110g caster sugar
 225g plain flour
 110g cornflour
 Pinch of salt

1

Heat oven to 170C

2
3
4

Line baking trays with grease proof or lightly grease them

5
6
7

Put the sugar and butter in a large bowl and cream them together until light and fluffy

8
9
10

Sift the cornflour and flour into the bowl ,

11
12
13

Add the salt

14
15
16

Mix together until smooth

17
18

Roll out the dough between 2 pieces of grease proof paper . The dough needs to be about 1cm in depth

19
20
21

Cut out any shapes you want and prick all over with a fork

22
23
24

Put on to the prepared trays

25
26

Don't roll the pastry too many times

27
28
29

Chill in fridge for 30 minutes

30
31
32

Bake the shortbread for about 20 minutes until just beginning to turn golden

33
34
35

Let cool on trays for about 5 mins then transfer to a wire cooling rack

36
37
38

To make the round petticoat tails in the photo I used the bottom of a loose bottomed baking pan and fluted the edges

Ingredients

 225g softened unsalted butter
 110g caster sugar
 225g plain flour
 110g cornflour
 Pinch of salt

Directions

1

Heat oven to 170C

2
3
4

Line baking trays with grease proof or lightly grease them

5
6
7

Put the sugar and butter in a large bowl and cream them together until light and fluffy

8
9
10

Sift the cornflour and flour into the bowl ,

11
12
13

Add the salt

14
15
16

Mix together until smooth

17
18

Roll out the dough between 2 pieces of grease proof paper . The dough needs to be about 1cm in depth

19
20
21

Cut out any shapes you want and prick all over with a fork

22
23
24

Put on to the prepared trays

25
26

Don't roll the pastry too many times

27
28
29

Chill in fridge for 30 minutes

30
31
32

Bake the shortbread for about 20 minutes until just beginning to turn golden

33
34
35

Let cool on trays for about 5 mins then transfer to a wire cooling rack

36
37
38

To make the round petticoat tails in the photo I used the bottom of a loose bottomed baking pan and fluted the edges

Shortbread