Award Winning Shortbread
I used this recipe for my entry at Brindle Village show where I won 1st prize for my shortbread.The key is use good quality ingredients i.e. butter and never margarine. Keep a light touch and don't overwork the dough and make sure yoy don't overcook so they start to brown.
Servings 12 Biscuits
Calories 2180kcal
Ingredients
- 150 g unsalted butter cut into small pieces, softened
- 75 g caster sugar I like to use vanilla sugar, plus extra for dredging
- 150 g plain flour
- 75 g rice flour or cornflour
Instructions
- Preheat the oven to 170°C/Gas Mark 3.
- Put the softened butter into a bowl. Using a wooden spoon, gradually work in the sugar until it is well mixed and forms a soft paste.
- Sift in the flour and rice flour. Using a fork, bring together lightly to form a soft, crumbly dough. It’s hands-on (or in) time now: bring the mix to a soft, pliable, crack-free dough by kneading it as lightly as possible.
- Mould the dough into a thick sausage shape the rough size of your finished biscuits.
- Carefully slice the dough into rounds and place on a baking tray leaving sufficient space between the biscuits as they can spread slightly.Nudge any back into a circular shape if needed
- Bake the shortbread in the oven until very lightly coloured; allow about 20 minutes for biscuits, 30–35 minutes for a shortbread round.
- Dredge with sugar and place on a wire rack to cool. Shortbread will keep for up to 4 weeks in an airtight tin.
Nutrition
Calories: 2180kcal | Carbohydrates: 244g | Protein: 24g | Fat: 125g | Saturated Fat: 78g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 32g | Trans Fat: 5g | Cholesterol: 323mg | Sodium: 20mg | Potassium: 245mg | Fiber: 5g | Sugar: 76g | Vitamin A: 3752IU | Calcium: 67mg | Iron: 2mg