Shortbread

Shortbread

By
From
Mark Hix On Baking
Makes
16-20
Photographer
Jason Lowe

Simple shortbread makes a good tea-time snack or a great treat to pop in the children's pockets for school. It's also an excellent accompaniment to desserts like fools, possets, ice cream or cranachan – that simple Scottish pudding of raspberries, lightly toasted oats, sugar, whipped cream and whisky. To vary your shortbread, try adding a few chopped nuts to the mix or even some chopped pieces of dark chocolate.

Ingredients

Quantity Ingredient
225g salted butter, softened
120g caster sugar, plus extra for dusting
300g strong white bread flour, plus extra for flouring

Method

  1. Combine the butter and sugar together in a bowl until just mixed but not creamed. Gradually mix in the flour to form a light dough. Cover in cling film and refrigerate for 30–40 minutes. Preheat the oven to 160°C.
  2. Roll out the dough on a floured work surface to 5 mm thick. Cut the shortbread out with a cutter into circles or cut into rectangles or long, straw-like shapes using a knife. Transfer to a non-stick baking tray and scatter with a little extra caster sugar.
  3. Bake for about 8 minutes or until golden. Dust with extra sugar and leave on the baking tray to cool. Store in an airtight container for up to 48 hours.
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