Shortbread recipes

Enjoy these shortbread biscuits with a cuppa. For something a little different try adding lemon zest, a teaspoon of caraway seeds or ground ginger

(0 rating)

Recipe by: Jody Spencer

Dessert
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.

Please login or sign-up to add your comment.

Comments (0):

About Taste Buds magazine

Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper.

… just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!

Tell us what you think…

Taste Buds is your magazine. If you know of a business that you would like to share with other readers we would love to hear from you.

Publishing Enquiries
Jeff Cooper: 01626 871161

Editorial Enquiries
Jennie Cooper: 01626 871161

Advertising Enquiries
Julie Hutchins: 07843 621463

Prefer Print?

The MayJun issue of Taste Buds is out now

Taste Buds MayJun19 front cover