Shortbread
- let's make it!

to turn out right – you must use butter – not margarine.

Now, you will need a bowl to cream together 500g(1 lb) of soft butter and 250g (8oz) of caster sugar.

Chuck in 625g (1lb 4oz) of plain flour and 375g (12oz) of corn flour and mix the lot together.

Next, knead lightly on a lightly floured board to form a ball.

The mixture at this point is particularly delicious when one is a child helping!

Now, press the pastry into the moulds, so it is 12mm thick.

This was my favorite bit, pressing it into the moulds using fingers- its ok, supposed to do it that way.

Prick holes on top with a fork, (note from Tony - "prick holes in, like bought ones", we used to say) sprinkle with sugar to look nice and pop into a Moderate oven for ½ hour – until golden brown.

Don’t forget, you need to cut the shapes pre-cooked - just a little reminder! - It makes it very easy to then cut with a sharp knife when still warm just out of the oven.

Cut them right through before taking them out of the tins. Remove from tins.

Put on trays to cool and admire your handiwork.

Now, call everyone inside, and show them your lovely freshly baked biscuits.

Have a jolly cuppa together, and sample the shortbread.

Cool, and store in an airtight container – if any left…

If they are just too delicious, you will probably have to make another batch of the recipe after the tasting session.

IN THIS SECTION -

shortbread intro
let's make it!(this page)