SHORTBREAD

Shortbread Photo 6

This is one of my all time favourite cookies. The tender buttery crumb will keep you reaching time and time again into the cookie jar. Plus one of the best things is that all the ingredients should be easily found in your pantry.

TIME:

  • 10mins Preparation + Overnight for the unsalted butter
  • 30mins Baking

 

 EQUIPMENT:

  • Mixmaster w/ Paddle Beater Attachment
  • Kitchen Scales
  • Glass Pan – 15cm x 25cm / 6inch x 10inch
  • Spatula
  • Sharp Knife
  • Off-set Spatula

 

INGREDIENTS:

Ingredient

Note Weight (Metric) Weight (Imp.) Volume

Unsalted Butter

Very SoftExtra for greasing pan 250g 9oz 1cup + 2tbsp

Salt

2ml

½ tsp

Plain Flour

Also known as All-Purpose Flour

255g

9oz

1¾cups + 2tbsp

Cornflour

Also known as Cornstarch

75g

2⅔oz

½cup + 2tbsp

Caster Sugar – For Mixture

Also known as Superfine Sugar

70g

2½oz

⅓cup

Caster Sugar – For Topping

Also known as Superfine Sugar

55g 2oz

¼cup

 

Getting ready to start baking

Getting ready to start baking

 

METHOD:

  1. Pre-heat oven to 165°C / 325°F
  2. Butter the 15cm x 25cm glass pan
  3. Place the unsalted butter and salt into the mixing bowl.
    1. You will need the butter to be very soft, I find leaving it out overnight will get it to the correct consistency
  4. Beat until the salt is completely dissolved
  5. Add the sugar (for mixture) and beat until just combined
  6. Sift the Plain Flour and Cornflour into the bowl and mix until a smooth dough forms
  7. Spread the dough evenly into the prepared baking dish – I find using my hands is easiest
  8. Bake until the top and bottom of the mixture is lightly browned, about 30 mins
  9. Place tray onto wire rack to cool slightly
  10. Whilst the shortbread is still warm pour the extra caster sugar (for topping) on top and carefully tilt the pan from side to side until you have covered the entire surface
  11. Using a sharp knife cut the shortbread into rectangular fingers
  12. Leave to cool completely
  13. Using the off-set spatula, carefully remove the slices of shortbread

The shortbread will keep in an air tight container in a cool place for up to two weeks

 

Ready to eat!

Ready to eat!

2 thoughts on “SHORTBREAD

  1. A friend at work bought this in and it was the best shortbread I’ve ever tried! Nothing unusual about the recipe or method, but I’ve never baked shortbread in a pyrex dish- maybe that’s the trick!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s