Very traditional shortbread
Sep. 4th, 2014 04:36 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
redsnake05 in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomI have been getting more excited about very very traditional baking recently, and this delicious shortbread recipe is now a staple in my biscuit tin. It is ridiculously short and keeps extremely well.
Ingredients
175g butter, softened
1/2 cup icing sugar (powdered or confectioner's sugar)
1 1/2 cups plain flour
1/2 cup cornflour (cornstarch, I think people in the US would call it)
Method
Preheat oven to 160 degrees C
Cream butter and icing sugar together until very pale.
Sift in flour and cornflour and gently mix (I find a spatula easiest). Do not beat or knead.
As soon as it is holding together, tip out onto some baking paper. Cover with another sheet of baking paper and roll to desired thickness (about 1cm or a bit less is my ideal).
Chill in the fridge for at least 15 minutes.
Cut into shapes as desired and place on a baking tray. Roll the excess out again and make more.
Bake on a rack about 2/3 of the way up the oven, not in the middle, for about eight minutes until the edges are just starting to turn the slightest bit brown (my oven is very brisk, you may need longer; let the colour be your guide). Remove and leave to cool.
These biscuits usually taste better the next day and can be stored in an airtight container for about four or five days.
The dough can be frozen. Thaw before use and shape as usual.
Ingredients
175g butter, softened
1/2 cup icing sugar (powdered or confectioner's sugar)
1 1/2 cups plain flour
1/2 cup cornflour (cornstarch, I think people in the US would call it)
Method
Preheat oven to 160 degrees C
Cream butter and icing sugar together until very pale.
Sift in flour and cornflour and gently mix (I find a spatula easiest). Do not beat or knead.
As soon as it is holding together, tip out onto some baking paper. Cover with another sheet of baking paper and roll to desired thickness (about 1cm or a bit less is my ideal).
Chill in the fridge for at least 15 minutes.
Cut into shapes as desired and place on a baking tray. Roll the excess out again and make more.
Bake on a rack about 2/3 of the way up the oven, not in the middle, for about eight minutes until the edges are just starting to turn the slightest bit brown (my oven is very brisk, you may need longer; let the colour be your guide). Remove and leave to cool.
These biscuits usually taste better the next day and can be stored in an airtight container for about four or five days.
The dough can be frozen. Thaw before use and shape as usual.
no subject
on 2014-09-05 06:40 am (UTC)