AuthorCarol RidehalghCategorySliding Stop SweetsDifficultyBeginnerThis recipe for shortbread takes minutes to put together, but don't be tempted to rush the cooking time. Believe me, I speak from experience! Ovens vary enormously, so perhaps check halfway through cooking to make sure it is not taking on too much colour. This is a great store cupboard recipe from Rosemary Shragers 'Castle Cook'. She wrote the book during her time working on the Isle of Harris and my guess is that she snaffled the recipe from one of the locals.
You will need a small rectangular tray bake or a round shallow tin. The one I use is 27cmx20cm but slightly larger is fine too.
Preheat the oven to cool, 150°C / 135°C Fan / Gas 2 / 300°F.
Weigh the butter and sugar into the bowl of a stand mixer with the paddle attachment. Beat until pale and creamy.
Weigh the two flours into another bowl.
Gradually add to the butter/sugar and mix until all the ingredients are incorporated.
Tip the shortbread into the bake tray and using the back of a dessertspoon level it out to about 1cm deep, a little thicker is fine too.
Take a knife and score it into fingers 6 x 3, as in the photo. Use a fork to prick the fingers all over. If your tin is round, score it into wedges.
Pop into the oven for 50 minutes until the shortbread is a pale, golden colour and cooked through.
You will need to score it again, through to the base whilst warm. Sprinkle lightly with caster sugar (optional) and leave to cool 30 minutes in the tin.
Use a small palette knife to carefully remove the shortbread to a wire rack.
When cold store in a tin for up to a week.
Ingredients
Directions
You will need a small rectangular tray bake or a round shallow tin. The one I use is 27cmx20cm but slightly larger is fine too.
Preheat the oven to cool, 150°C / 135°C Fan / Gas 2 / 300°F.
Weigh the butter and sugar into the bowl of a stand mixer with the paddle attachment. Beat until pale and creamy.
Weigh the two flours into another bowl.
Gradually add to the butter/sugar and mix until all the ingredients are incorporated.
Tip the shortbread into the bake tray and using the back of a dessertspoon level it out to about 1cm deep, a little thicker is fine too.
Take a knife and score it into fingers 6 x 3, as in the photo. Use a fork to prick the fingers all over. If your tin is round, score it into wedges.
Pop into the oven for 50 minutes until the shortbread is a pale, golden colour and cooked through.
You will need to score it again, through to the base whilst warm. Sprinkle lightly with caster sugar (optional) and leave to cool 30 minutes in the tin.
Use a small palette knife to carefully remove the shortbread to a wire rack.
When cold store in a tin for up to a week.