Easy shortbread - a wee Scottish treat
Over the weekend I was craving something sweet and then I realised I had never shared our recipe for shortbread. So as an extra special Sunday treat I made a small batch of shortbread. Now this recipe has been in our family since Florence was born. I have such fond memories as a friend of mine used to make me batches of these to increase my energy levels when Florence was first born. Even now, when I take a bite from this shortbread I remember those lovely, slow days with my newborn.
There are so many variations of shortbread but this particular recipe uses butter and plain flour. I have tried making it with margarine which gives it a crispier texture and I’ve also changed out the plain flour for rice flour which gives a crumblier biscuit, but I continue to stick with this simple version which is so easy to make with children. You can make it more of a pretter dessert by cutting out large rounds with a cookie cutter or a jam jar and adding creme fraiche and chopped strawberries to the centre of the round and layering it as a sweet sandwich. We enjoys our simply cut into squares and served with a hot pot of tea and some fresh summery berries. It’s equally delicious in the autumn with roasted fruits and yoghurt.
Ingredients:-
4oz butter (we use Kerrigold)
2oz caster sugar
6oz plain flour
Method:-
Preheat the oven to 140 degree C.
Ensure your butter is softened and at room temperature.
Mix in the caster sugar and flour into the butter and beat well.
Line a baking tray with greaseproof paper and press your mixture flat onto the tray. You can use a rolling pin to do this but my girls enjoy patting it down with their hands and then the back of a wooden spoon.
Prick the mixture with a fork several times.
Bake for 40 minutes. You must not overcook the shortbread. As soon as the shortbread comes out of the oven sprinkle it with caster sugar, slice and serve.
We enjoyed ours with a bowl of Scottish strawberries from Castleton. Delicious!
Enjoy!
Vanessa x