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How To Make Shortbread

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Shortbread is a biscuit which originated from Scotland and is now made in various parts of the world. Traditional shortbread ingredients just required flour, butter and sugar to make this simple treat. You can easily make shortbread yourself and it can be made for Christmas or New Year treats for guests. The shortbread recipe below will have corn flour added to it which will give it a melt in your mouth texture.
What you'll need: 
200 grams plain flour
50 grams cornflour
175 grams salted butter (at room temperature)
85 grams golden caster sugar
Round baking tins (lined with baking paper)
Bowl
Food processor
Wire rack
Spoon and fork
1: 
Preheat the oven to 150 degrees. Sift the plain flour and cornflour into the bowl.
2: 
Put the butter and sugar into the food processor, blend together until fluffy. Add the flour and cornflour a bit at a time until the dough starts to form together. Bring the mixture together with your hands and divide into 2 balls.
3: 
Lightly flour the work surface. If you have cold hands you can press each ball of dough out into a circle with the palm of your hands. If your hands are warm, use a rolling pin to gently roll it out into a circle. Pressing out the shortbread dough with warm hands will melt the butter in the dough. The shortbread will end up a hard texture instead of a soft texture.
4: 
Place the pressed out dough into the baking tin. The pressed out dough should be a little smaller than the baking tins because the shortbread will expand while it’s being baked.
5: 
To decorate the edges with small curves, press around the edges with one side of the spoon. This will give a professional decorative edge to the shortbread. Prick deeply all over the shortbread with the fork.
6: 
Bake in the oven for 25 minutes or until edges are slightly golden
7: 
Take out of oven and cut into petticoat tails (triangles). You can sprinkle some sugar over the shortbread if you want at this point. Let the shortbread cool down for a few minutes in the tin.
8: 
Transfer the shortbread to the wire rack and cool completely. You can now eat your homemade shortbread.
Conclusion: 
The trick to shortbread is not to put too much pressure on the dough, so go easy on the dough for the perfect crumbly shortbread. If you want to make vegan shortbread, you can use vegan butter for the recipe instead. For gluten free shortbread, use gluten free flour for the recipe. You can cut the shortbread dough into other shapes with a pastry cutter before baking if you prefer. For example, you can cut the shortbread into Christmas trees for the Christmas season or hearts shapes for Valentine days or alphabets letters to spell out words for a loved one. It’s down to your imagination how you want them to be shaped.
Tips: 
If you want shortbread shaped fingers or squares. Just put the shortbread dough in a square baking tin and cut into fingers or squares straight after removing from the oven.
If you want a crunchy texture to your shortbread, replace the cornflour with ground rice or fine semolina instead.
Shortbread can be flavoured with vanilla, almond, lemon or mix 25 grams cocoa powder with the plain flour to create chocolate shortbread.
You can make the shortbread by hand instead of the food processor. Just make all the ingredients are mixed well during each stage.
If you want sugar on top of shortbread, you can sprinkle the sugar on them after removing from the oven.
References: 

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