Shortbread.

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Shortbread.

by skip2468 @ 01/09/08 – 07:25:50 am

As promised here is our shortbread recipe.

8oz.(225g.)Butter.
4oz.(125g.)Icing sugar.
8oz.(225g.)Flour.
4oz.(125g)Cornflour.
1 pinch of salt.

Cream the butter and sugar until pale.
Add flour and cornflour.
Knead on a cornfloured board board into a long log shape.
Slice into about 1cm. pieces and place on cold tray.
Gently press each piece with the back of a fork or make some other pattern.

Bake at 150 degrees CELSIUS for 15 to 20 minutes.

Remove before the shortbread changes from its delicious creamy colour.

Enjoy.
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12 Comments on Shortbread.

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- technomist
- 01/09/08 @ 07:31:48 am
Looks good, but so much butter..
- - skip2468
  - 01/09/08 @ 09:33:17 am
  Try it with less at your own peril. lol
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- lyndiloi
- 01/09/08 @ 07:33:56 am
brown? what is brown ? I always say when DH dies and they dig him up in a thousand years time they will be able to carbon date him!
I will make sure these dont brn though they look and sound yummy. Will let you know!!
thanks for the recipe Skip
- - skip2468
  - 01/09/08 @ 09:34:47 am
  Yes, we'd love to hear from you. Your opinion will be appreciated.
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- deleted user (Visitor)
- http://www.pindipop.blog.co.uk
- 01/09/08 @ 09:08:26 am
thank you!
- - skip2468
  - 01/09/08 @ 09:29:59 am
  Hoping that you find time to bake and to enjoy the effort.
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- LissaT ^Pro
- 01/09/08 @ 12:02:32 pm
I think that any 123 recipe works for shortbread. By weight 1 unit of sugar to 2 units of butter and 3 units of flour/flour + cornfour/flour + ground rice.

Ground almonds make a pleasant variation. Orange or lemon peel or chopped ginger or cherries can be added although I would think of any of them as gilding the lily. My niece when younger used to like an unpleasing variation with hundreds and thousands thrown into the mix, while my nephews used to be keen on adding cocoa powder instead of some of the flour to half the mix and making pin wheels of the two colours of shortbread.

The rub in or throw all the ingredients into the food processor together methods work just as well as the creaming method. I tend to cook large rounds which while still hot and soft I cut into slices, and I would usually cook it a little hotter for a bit less time.

Does yours ever get as far as the biscuit tin? I find that shortbread sends out signals to the entire neighbourhood who turn up in my kitchen and eat it off the cooling tray.
- - LissaT ^Pro
  - 01/09/08 @ 12:05:37 pm
  The penultimate para should read "which I cut into slices while it is still hot and soft" otherwise it sounds as if I am the hot soft one!
  - - skip2468
    - 01/09/08 @ 12:26:23 pm
    How on earth could that ever enter my mind.............?
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- - skip2468
  - 01/09/08 @ 12:37:45 pm
  Thank you for your interesting comment. We see that you have lots of cooking fun and that is what it should be all about - aids the digestion when the consuming begins.
  
  We have a large jar of shortbread on the bench at this moment, waiting for any takers. As well we have an ample supply stored in the big freezer. Ever tried that?
  - - Chatlie
    - 01/09/08 @ 06:06:39 pm
    I'm hooked. I'm going to try it now.
    - - skip2468
      - 01/09/08 @ 06:59:30 pm
      Great Charlie. Please post your success on your blog. No news is bad news in Blogland.
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12 Comments on Shortbread.

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