shortbread_1_webWonderfully, light and crumbly shortbread in under an hour.

You will need:

  • 215g/7 ½ oz plain flour
  • 190g/6 ½ oz butter
  • 60g/2oz caster sugar
  • Extra caster sugar for dusting

Pre-heat the oven to 160°C

Grease and line a 9”/23cm loose bottom tin.

  1.  Mix the flour and sugar using your hands then mix in the butter until well combined.
  2. Turn this out into to the prepared tin and carefully spread with either the back of a spoon or a mini roller (Top Tip: try and keep a finger tip on the grease proof paper, this will keep the paper in place while spreading evenly.)
  3. Mark the shortbread into eighths before cooking as it will be easier to cut after cooking
  4. Cook for 25mins or until golden brown.
  5. While it is still hot remove from the tin and re-cut into eighths then prick all over with a fork. (Top Tip: I used a pizza cutter to re-cut the shortbread, I found this easier to use and helps stop it from breaking. Take care not to burn your fingers the short bread is still hot!)
  6. Dust the top with sugar.
  7. Allow to cool and eat.

One thought on “Shortbread

  1. Pingback: Cherry and White Chocolate Shortbread Cookies –

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