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Saturday, 24 September 2011

Shortbread for the weekend

Holly makes the best shortbread and I asked her to share her secrets and her recipe here. You can check out other wonderful things she makes and her quest to feather her nest over on her blog. In fact, make some shortbread, grab a tea, coffee, whisky or wine and click here.



Ready to bake.

Ready to eat.

I have tried many different shortbread recipes in the past, but this one is by far the tastiest. It is adapted from a recipe by Anta who serve up big mugs of tea and generous portions of cakes and biscuits at their Highland showroom in Fearn...definitely worth a visit if you're ever on the north-east coast!

Since I began using this recipe it has been baked in heart shapes to celebrate weddings and engagements, in
holly leaf shapes to be given as Christmas presents, and in sweet little rounds just to be enjoyed at home.

To make 25-30 small biscuits, you will need:

8oz butter - I use salted
3 and a half oz caster sugar (plus extra for sprinkling)
3 and a half oz corn flour
8oz plain flour
pinch of salt

Preheat the oven to 150C. Grease and line a baking tray or two.
Mix together the butter and sugar.
Mix in the corn flour.
Mix in the plain flour and pinch of salt.

My mixer is not very good, and there is a lot of flour, so I have to use my hands towards the end to bring the mixture together. But once you have a soft, but not sticky, dough, flour a work surface and roll out to a depth of about 2cm.

Cut into any shapes you like and use a fork to prick holes in the tops.

Bake in the preheated oven for 25 minutes.

Transfer to a cooling rack, and while still warm sprinkle with caster sugar (the heat will make the sugar stick to the tops and in the holes you made with the fork).

Enjoy with tea, coffee, whisky, sweet wine, the list is endless - this shortbread goes with everything!

*Step by step photos by Holly except for the ready to eat shot which is mine!

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