Ingredients

  • 200g unsalted butter, softened
  • 100g caster sugar, plus extra for sprinkling
  • 260g plain flour
  • 40g cornflour
  • Pinch of salt

Method

  1. Put the soft butter and sugar into a mixing bowl and beat until creamy.
  2. In a separate bowl, sift the flour, cornflour and salt, then fold this through the butter mix.
  3. Roll the shortbread into a log and wrap in cling film. Chill for 20 minutes in the fridge until firm.
  4. Meanwhile, preheat the oven to 190°C/170°C fan/gas mark 5, and line two baking trays.
  5. Remove the shortbread from the fridge, unwrap it and place on the trays.
  6. Bake for 20 minutes, or until firm, but not coloured. Remove from the oven and sprinkle with caster sugar.
  7. Leave to cool for 5 minutes before transferring to a wire rack to cool completely.
  8. Store in an airtight container for up to one week.
  • For caraway & lemon shortbread, simply add the zest of a lemon and 1 teaspoon of caraway seeds when folding through the flour.
  • For ginger shortbread, add 1 teaspoon of ground ginger and 50g glacé ginger pieces when folding through the flour.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 21 December 2018

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