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Shortbread

July 19, 2012
  • 100g icing sugar
  • 200g plain flour
  • 100g cornflour
  • 200g very soft unsalted butter
  • caster sugar to sprinkle on top

Preheat oven to gas mark 3/160 c

Whiz icing sugar, flour and cornflour in food processor.

Add the butter and process until it forms a ball. You can add some vanilla seeds or a few drops of vanilla extract at this point.

Turn into a swiss roll tin and press down firmly and evenly before cutting into fingers – I do three rows x 8. Prick each biscuit with a fork two or three times.

Bake for 20 – 25 minutes.  Shortbread should be pale but not doughy and a little golden round the edges.  Sprinkle with a little caster sugar and allow to cool in the tin for a few minutes before removing to a cooling rack and store in an airtight tin when totally cool.

This is so quick and simple to make it’s a regular in our house.

Vanilla Shortbread

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