We found Recipe One to be great and like 'real' shortbread. Recipe Two was really really good but came out, we thought, like a cross between shortbread and flapjack. Kind of chewier than 'real' shortbread. Both were yummy and way way too fattening!
Recipe One
100g caster sugar
150g butter (cold from fridge)
220g plain flour
1/2 tsp salt
Put butter and flour in blender and pulse in to bread crumbs
Stir in sugar
Squish in to mould
Recipe Two
100g caster sugar
150g butter (room temp)
275g plain flour
1/2 tsp salt
Cream together sugar and butter in food mixer until pale in colour
Add flour and mix quickly. Don’t over work at this point
Squish in to mould. Depending on what mould you may need to butter it very very well to make sure you can get the shortbread out when cooked.
Bake at 175°C for about 45 mins until golden brown.
Cool fully before removing from mould. You may want to score lines in it while it is not fully set to make cutting/breaking easier later.
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