|
Features for "Butter Shortbread"
Served with tea or coffee
Ingredients for "Butter Shortbread" (Click here for measurement conversion) Plain flour – 200 gm
Caster sugar – 80 gm
Unsalted butter (not margarine) – 230 gm
Method for "Butter Shortbread"
Mix flour and sugar. Rub in butter and knead with warm hands until thoroughly combined and smooth. Divide into two equal parts. Press into the bottom of 2 x 7” lightly buttered cake tins (it should be quite thin). Flute edges with your knuckle. Prick all over with a fork and mark each one into 6 sections. Sprinkle granulated sugar evenly on the top. Bake at 160 C for 30 minutes. When done it should just start to brown and look a little risen and spongy. Leave aside to cool down a little. Then retrace the sections right through the shortbread. Do this before it gets cold as the cake becomes very brittle. Turn out the sections when cold.
You may also be interested in
Apricot Delight
Bunny Cake
Dream Bar Cookies
Disclaimer: e4eureka.co.uk do not take any responsibility for any illhealth or food poisoning arising from the food made with the recipe supplied here. While these are all tested and traditional dishes every care should be taken to avoid any accident or fire while trying any of the recipes. User is also being warned to take additional care of any food allergies known. This site is for informational purpose only and does not form any liability of any kind.
| 
