Best Britishs Shortbread Recipes

THE VERY BEST SHORTBREAD

Steps:

• Preheat the oven to 160°C/Fan 140°C/gas 3. Lightly grease a 30cm x 23cm roasting or traybake tin. Mix together the flour and semolina in a bowl or food processor. Add the butter and sugar and rub together with your fingertips until the mixture is just beginning to bind together. Knead lightly until the mixture forms a smooth dough. Press the dough into the prepared tin and level it with the back of a spatula or a palette knife, making sure the mixture is evenly spread. Prick all over with a fork, sprinkle over the flaked almonds if using, and chill until firm. Bake for about 35 minutes or until a very pale golden brown. Sprinkle with demerara sugar and leave to cool in the tin for a few minutes, then cut into 30 fingers. Carefully lift the fingers out of the tin with a palette knife and finish cooling on a wire rack. Store in an airtight tin.

TRADITIONAL ENGLISH SHORTBREADS

Steps:

• Preheat oven to 160°C/gas 3.
• Lightly grease baking tray or place a piece of baking paper over the tin (to stop the unlikely event of the Shortbread sticking).
• Place sifted flour and sugar into bowl and mix together.
• Dice the margarine and gradually rub into flour until breadcrumbs.
• Add vanilla essence and carry on rubbing in with fingertips.
• When the mixture sticks together, place on floured workspace and gently knead until a soft ball.
• Roll out until 1.5 cm in thickness, then cut into Shortbread fingers or petticoat tails. (Using a biscuit cutter is a good way to get a more defined shape)
• Prick all over with a fork or a cocktail stick and (for petticoat tails) mark the edges as well.
• Place in the oven for 15-20 mins and then leave to cool. (Make sure you take the Shortbread out when it is starting to darken round the edges of the biscuit)
• Sprinkle caster sugar over the biscuits (after fully cooled).

ENGLISH SHORTBREAD

Steps:

• Preheat oven to 375°F.
• Mix the butter and sugar together until light and creamy.
• Gradually work in the flour (Mixture will be crumbly).
• Press mixture into a greased 9" x 13" pan.
• Prick all over with a fork (Dip fork in some flour before pricking shortbread).
• Sprinkle with a teaspoon of sugar (Optional).
• Put into oven for about 20 minutes, or until pale golden.
• When cool, cut into bars.

SHORTBREAD RECIPE

Steps:

• Place the butter and 140g sugar in a food processor and whizz until smooth.
• Tip in both the flours and a pinch of salt, then whizz until mixture comes together.
• Using your hands, roughly spread the mixture out in a 20 x 30 x 4cm baking tray. Cover with cling film and smooth over until there are no wrinkles. Place in the fridge, uncooked, for at least 30 mins and up to 2 days.
• Heat oven to 180C/160C fan/gas 4. Remove cling film, then lightly mark the shortbread all over with a fork.
• Sprinkle with the remaining sugar, then bake for 20-25 mins.
• Leave to cool in the tin, then cut into 24 thin slices. Shortbread will keep in an airtight container for up to 1 week.