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Shortbread

Preparation time: 10 minutes.

Cooking time: 25 minutes.

This should make around 20 biscuits.

Ingredients

  • 300g Plain flour
  • 75g Caster sugar
  • 150g Butter (softened)

Method

  • Sift the 300g plain flour into a large mixing bowl
  • Add the 75g caster sugar to the bowl and mix with the flour by hand
  • Add the 150g butter to the bowl and rub it into the flour and sugar mix, between your fingers, until it looks like small crumbs

  • Then knead it all together until it looks like a dough (or as close as you can get)

  • Press the mixture as firmly as you can into a suitably sized dish or tray (20 x 20 cm is ideal but 20 x 30 cm is fine)

  • Prick the top surface with a fork

  • Bake at 180°C for 20 minutes, until lightly browned (although we often find it doesn't at all in a fan oven - see the next optional step)

  • We usually also grill it for 90 seconds at the end to brown it off unless I'm adding a topping

Notes

  • We use a 25cm round Pyrex tart 'tin' (I have no idea why they call it a tin) for this.
  • You can of course top your shortbread with a melted chocolate of your choosing, or go a bit further and add caramel and chocolate to make so-called 'millionaire's shortbread'.