I looked up many a recipe but thought I'd settle on experimenting with this one from Nigella.
Shortbread
100g icing sugar
200g plain flour
100g cornflour
200g unsalted butter
Pre heat oven Gas Mark 3/160C
Measure the icing sugar, plain flour and cornflour into the food processor and whizz, great tip from Nigella to save sieving there. I can’t stand sieving.
Add the butter and mix until dough forms.
Turn the dough out into a tin lined with baking paper and form into an even layer. I used a small rolling pin to get a nice even finish.
Cut the shortbread into fingers, and bake for 20-25 minutes.
Shortbread should be pale, but not doughy and perhaps slightly golden at the edges.
Allow to cool and enjoy... perhaps with a wee dram.
It just melts in the mouth...heaven
Happy Baking
Muffin Minx
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