Treat yourself with crumbly perfection. This simple shortbread recipe is as easy as can be, and will accompany your after-dinner cuppa perfectly.Â
Ingredients
Method
Preheat oven to 140°C. Line a 20 x 30cm slice pan with baking paper. Sift the flours together in a large bowl, then stir in sugar. Add butter and mix gently until a dough forms.Â
Press into prepared pan. Cut into fingers. Prick each finger 3 times with a fork, then bake for 45 minutes or until pale golden and firm. Cool completely on wire racks. Serve.
Tips for making the best shortbread
- Sifting: one of the key steps that many a baker will gloss over is sifting flour. Sifting your dry ingredients is actually key to ensuring your shortbread dough is without lumps and perfectly combined together.
- Mixing your dough: your shortbread dough is not like other doughs, it doesn’t need to be kneaded or worked heavily. Instead, simply mixing your ingredients until they form a dough works wonders.Â
- Cooking your shortbread: over-cooking your shortbread is one of the main culprits of hard, brittle pieces. Because most ovens will differ slightly in their cooking times, it is best to keep a close eye on your shortbread when it reaches the 40 minute mark, and check that it is a light-golden colour before removing from the oven.
How to store shortbread
Shortbread lasts quite a long time after being made, and can survive in room temperature for up to a week.
You can also freeze your shortbread dough, if you’ve made a big batch. Simply roll into a large ball, wrap in cling wrap and place in an airtight container. It should last up to a month in your freezer.
You may also like:
Chocolate and sea salt shortbread
Macadamia and cranberry shortbread
Related stories
Native ad body.
Native ad body.
Native ad body.
