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SHORTBREAD

Description:
SHORTBREAD
(Recipe from Tana Ramsay's 'Family Kitchen' cookbook)
Prep: 10 mins
Cooking time: 25 mins
(Nut free and egg free)


Recipe Information:

 

100g plain flour

50g cornflour

50g caster sugar

100g butter (cut into small cubes)


Method:

 

  • Preheat oven to 160 degrees celsius
  • Grease and line baking tray (NOTE -original recipe is in a slice tin. You can grease and line a small slice tin. LTL had more success with making small round bite-sized biscuits)
  • Sift flour and cornflour into the bowl of the electric mixer, add sugar and butter
  • Turn motor on to its lowest setting and watch as mixture gradually becomes crumbly and then begins to come together in heavy lumps. At this point turn the motor off and tip the crumbly lumpy mixture into either a prepared slice tine or make into small balls and place on prepared tray
  • If making as a slice, push the shortbread down firmly with back of dessert spoon. Flatten as much as possible and prick all over with a fork. For biscuits, make small balls and flatten slightly on tray and prick with a fork
  • Bake for 25minutes until cooked but not brown.
  • Remove from oven and leave to cool completely if in slice tin or for biscuits transfer from baking tray to wire rack to cool
  • Makes approximately 12.


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