Shortbread
Over a year ago
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Ingredients
- 8oz /225gms flour
- 8oz / 225gms unsalted butter
- 4 oz / 125gms icing sugar
- 4oz / 125gms cornflour
- castor sugar for sprinkling
Accompaniment
SponsoredVouvray Les Coteaux Tufiers Chenin Blanc
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.
Description
A traditional thick shortbread perfect for New Year celebrations.
Method
-
1
Set oven temperature to 300Degrees F, (150 C) gas Mark 2.
Sift icing sugar.
Blend butter and icing sugar together, with as little working as possible - or whiz in food processor.
Cooler temperatures apparently make the best shortbread.
Sieve flours together and gradually work in butter mixture.
Flavouring such as a teaspoon of rosewatr may be added at this point.
Press gently into 2 shortbread moulds, or 2 7inch (18cm) cake tins.
Prick all over with a fork - this stops it rising.
Dust with caster sugar and bake on lowest shelf for 45 - 60 minutes, or until shortbread is very pale brown.
After removing from oven, mark into slices - 16 in all - while still in the tin, and leave until cold before lifting out.
Dust with more caster sugar.
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