golden caster sugar - 7oz plus more to sprinkle (7/8 cup)
plain flour - 18 oz plus more to dust (2 1/4 cups)
cornflour or rice flour - 9 oz (1 1/8 cup)
Instructions
My Scottish grandmother always baked shortbread
with rice flour, but you can choose cornflour if
you prefer- rice flour will give a granulated,
crunchy result, while cornflour produces biscuits
that melt in the mouth. I always have a batch of
these stored raw in the freezer so, at very short
notice, I can fill the house with the gorgeous
scent of freshly baked shortbread. Beats opening a
packet.
Use a selection of cutters; my favourites are
hearts, stars or simple rounds.
Makes about 60 biscuits
Preheat the oven to 170ºC/fan 160ºC/340ºF/gas mark
31/2.
Using a large bowl and a wooden spoon, or a
handheld electric whisk, or an electric mixer,
cream together the butter and sugar, then sift in
the flour and cornflour gradually, mixing briefly
between each addition, until it binds together.
Flour your hands and gently knead until just
smooth (do not over-work).
To make the dough easier to roll - and if you have
time - wrap in clingfilm and refrigerate for 30
minutes.
On a floured board, roll out the dough to 5–6mm
thick, then cut into your chosen shapes. I used a
4.5cm heart-shaped cutter. If the shortbread is to
be frozen, lay the biscuits between sheets of
baking parchment in a freezer container. They need
to be defrosted for 1 hour before baking.
Place the shortbreads on 2 baking sheets lined
with baking parchment and cook for 15–20 minutes.
Sprinkle with sugar, then cool for 10 minutes
before carefully transferring to a wire rack.
Flavourings
Add any of these to the butter and sugar before
adding the flour-
- vanilla seeds of 1 vanilla pod and 1/2 tsp
vanilla extract
- orange-cardamom zest of 1 orange, finely grated,
and ½ tsp
- freshly ground cardamom seeds, sifted
- lemon-lavender zest of 1 unwaxed lemon, finely
grated, and 4 tsp
- fresh lavender flowers
- cinnamon 2 tsp ground cinnamon
- coffee 1 tbsp instant or filter coffee dissolved
in 1 tsp boiling water
- salt and pepper 24 turns of a pepper mill, or to
taste; also sprinkle more pepper on top with the
caster sugar
Originally Submitted
2/20/2013
0 Out of 5 from
0 reviews
You can add this Shortbread - Classic recipe to your own private DesktopCookbook.