Shortbread
Shortbread is easy. So easy. Anyone can make shortbread and there is absolutely no need to buy the ready-made stuff, which tastes not even half as good. It is so easy that I frequently make it while I’m cooking and waiting for something to finish.
Two tips. One - use a food processor to cut in the butter - this is both faster than rubbing in with your hands, and removing the heat of your finger tips also keeps the butter as cold as it can be, which is the main factor for that ‘short’ crumbly texture you are aiming for. Two - replace regular caster sugar with vanilla sugar, for a subtle extra bit of flavour. Vanilla sugar is an easy USU for spent vanilla pods.
PORTION SIZE
Makes about 20-24 small shortbread biscuits
INGREDIENTS & TOOLS
200g plain flour
¼ tsp fine salt
40g ground rice
75g vanilla sugar or caster sugar, plus extra for dusting
175g unsalted butter, chilled
Requires:
a food processor
20x20cm square cake tin with loose base, 6cm deep
a cooling rack
METHOD
Weigh all the ingredients straight into a food processor. Blend until you have a texture of wet sand.
Line the bottom of a square 20cm x 20cm cake tin. Tip the shortbread mix straight into the tin and press down with your hands – it will be very crumbly but should merge together with the weight of pressing it. Gently smooth the top with the back of a spoon so you have a fairly even depth throughout.
Chill in the fridge for about 1 hour.
**************** WAIT 1 HOUR ****************
Heat the oven to 140°C fan, 160°C regular. Bake in the centre of the oven for 35-40 minutes. It should be lightly tinged gold when done.
Remove from the oven and right away, run a knife around the edge and cut into equal sizes using a sharp knife and cutting all the way through to the bottom.
Dust liberally with caster sugar and leave to cool before removing
**************** WAIT 30 MINS TO 1 HOUR ****************
STORAGE
Store the shortbreads in a cool, airtight place, but not in the fridge. They keep well for a few weeks.
The shortbread can also be frozen for up to 3 months. They will defost in 10-30 mins.