27 Jan 2014

The Tale of Shortbread

These little beauties are my 6th attempt to the getting the perfect shortbread fit, well me to be honest. Do you ever get that disappointment when you see the photos of a recipe and you think OMG!! I'm going to make that. However your result looks or tastes nothing like what you had hoped for. Well crazy me did this 6 times.

To me shortbread is buttery, crumbly and mouth watering biscuit. And after 5 failed attempts at baking shortbread recipes that had promised to be mouth-watering, well let's just say my mouth did not water. So instead I combined that the good qualities of each recipe in the quest for the prefect shortbread recipe.

Words of wisdom:
  1. Don't be tempted to use a food processor- the texture  of the biscuit is just not right 
  2. The combination of plain flour and cornflour gives it a smoother texture 
  3. Without salt this recipe is just sweet and not in the good way. 
  4. Its best to freeze the biscuit before baking
  5. Don't move the biscuit when hot because they just crumble- literally  

  • 300g Plain Flour
  • 300g Butter unsalted & softened 
  • 130g Caster sugar
  • 130g Cornflour 
  • 3 pinches of salt
Sieve the plain flour in the mixing bowl, add all the other ingredients. To combine, rub the ingredients between your fingertips. When the mixture is almost well combined, use your hands to pat it into a dough ball.Place the dough on a lightly floured surface and using a rolling pin, roll it out to the thickness of a coin. shape your biscuits to the shape you desire. 
Preheat your oven to 150'C
Place the biscuits on a braking tray with parchment paper and freeze till they are hard. Bake the biscuits for 25 minutes, however after 15 minutes keep a close eye on them. This because these biscuits can quickly burn. 
Sprinkle sugar on them and allow them to cool for 10 minutes on their trays.

Combining the biscuit mixture with your fingertips

A well combined biscuit Texture

And that is the end of the tale of shortbread, now let your mouth water. :) 


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