Recipe 16: The Very Best Shortbread

As far as biscuits go, I love biscuits; if we’re talking shortbread…adore shortbread. The buttery, crunchy treat that is ridiculously moreish but should have a warning label. It’s one of those things that you think, ‘ooh, yes! Only one…’ but end up eating 3 or 4 (hope I’m not the only one!).

Photo 16-03-2013 15 29 02

As you will recall, a couple of recipes back, I made Mary’s ‘Millionaire’s Shortbread’. This is very similar, but I have to say, not as nice…WHAT! BUT IT’S SHORTBREAD!

Well bloggers, let me introduce you to what I did, what I should have done, and what I’ll do next time:

  1. I used the exact amounts called for in the recipe.
  2. Probably should have baked it for longer than called for.
  3. It might be worth reducing the flour and using more of the semolina.

Since semolina is meant to give it a better crunch, I’d advise probably using a bit more, then reducing the flour content accordingly. Nothing too extreme, but just a tad!

Photo 15-03-2013 20 09 59

Nevertheless, I was told they were nice and buttery – but for me, they needed more crunch.

Ingredients: makes 20-30 squares/fingers

  • 225 g plain flour
  • 100 g semolina
  • 225 g butter
  • 100 g caster sugar
  • 50 g flaked almonds (optional)
  • 25 g Demerara sugar for dusting

 Method:

  1. Lightly grease a 30 x 23 cm traybake or roasting tin/line with baking parchment. 
  2. Mix together the flour and the semolina in bowl (or food processor if you have one).
  3. Add the butter and sugar and rub together until it begins to bind together. Knead lightly until the mixture forms a smooth dough (stick with it, it will become smooth). 
  4. Press the dough into the tin and level with the back of a spatula or palette knife – making sure it’s evenly spread.
  5. Prick all over with a fork and then chill until firm. If you are using the almonds, now is the time to add them!Photo 15-03-2013 16 09 11
  6. Preheat the oven while the shortbread is chilling in the fridge to 160C/fan 140/ gas mark 3.
  7. Bake in the oven for 35 minutes or until a pale golden brown; sprinkle with the sugar and leave to cool in the tray for a few minutes.
  8. Cut into squares/fingers and then carefully lift out and finish cooling on a wire rack.

Photo 16-03-2013 15 27 26

 

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4 thoughts on “Recipe 16: The Very Best Shortbread

    • amyprescott92 says:

      Shortbread is definitely a guilty pleasure of mine too! I try and steer clear when I can, so I completely understand what you mean 🙂 You should get into this book for sure, there’s a few more recipes to come today and tomorrow so stay tuned! x

      • amyprescott92 says:

        The cooked meringue was definitely one of the most unusual so far, I’m glad you did and enjoyed it too! 🙂 Tarte Tatin should be making it’s way into the kitchen soon!

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