Award Winning Shortbread

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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.

Course Snack

Cuisine English

Keyword Baking

Prep Time 25

Cook Time 25

Servings 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