Shortbread

This recipe for shortbread is quick, easy and utterly moreish

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

METHOD

Step 2

Preheat the oven to 170ºC/fan 160ºC/340ºF/gas mark 31/2.

Step 3

Using a large bowl and a wooden spoon, or a handheld electric whisk, or an electric mixer, cream together the butter and sugar, then sift in the flour and cornflour gradually, mixing briefly between each addition, until it binds together. Flour your hands and gently knead until just smooth (do not over-work).

Step 4

To make the dough easier to roll - and if you have time - wrap in clingfilm and refrigerate for 30 minutes.

Step 5

On a floured board, roll out the dough to 5–6mm thick, then cut into your chosen shapes. I used a 4.5cm heart-shaped cutter. If the shortbread is to be frozen, lay the biscuits between sheets of baking parchment in a freezer container. They need to be defrosted for 1 hour before baking.

Step 6

Place the shortbreads on 2 baking sheets lined with baking parchment and cook for 15–20 minutes. Sprinkle with sugar, then cool for 10 minutes before carefully transferring to a wire rack.

Step 7

Add any of these to the butter and sugar before adding the flour

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