Saturday, 25 June 2011

Stunningly Simple Shortbread

Sometimes, as scrumptious as a chunky slice of cake or a super chocolaty brownie can be at teatime, all you really want is a nice, simple, buttery biscuit to enjoy with your cuppa.

This shortbread couldn’t be any easier and despite it’s simplicity is still absolutely delicious. With just a few ingredients you can make these stunning shortbreads, and they’re so versatile too. I’ve made them pretty basic here, but you can cut them into different shapes (hearts for a loved one maybe?) or add additional flavours such as lemon or throw a nice handful of chocolate chips in the mix! They’re also great for introducing kids to baking as well as they’re fuss-free and take no time at all.

However you decide to make them this is one of those fail-safe, great recipes that I’m sure you’ll come back to time and time again…enjoy!

Stunningly Simple Shortbread


125g unsalted butter, softened
55g golden caster sugar
½ tsp vanilla extract
180g plain flour
Icing sugar, to dust

Preheat the oven to 190C/gas 5 and line 2 baking trays with baking paper.

In a large bowl beat the butter, sugar and vanilla together until pale and creamy. Sift over the flour and use a wooden spoon to roughly mix together. Now use your hands to get the mixture into a smooth dough.

Lightly flour a surface and a rolling pin and gently roll out the dough until about 1cm thick. Use a sharp knife to cut into fingers, re-rolling and re-cutting until you have around 12-15 pieces.

Place all the fingers on the baking trays, not too close together, and use the flat end of a skewer or fork and gently press into the fingers to make a nice, even design. Sprinkle lightly with icing sugar.

Chill in the fridge for about 20 minutes then bake in the oven for 15-20 minutes until golden brown. Allow to cool on a wire rack and serve.

Belle’s Top Tip

These shortbreads make a fabulous gift for a loved one. Once made place a few of the shortbreads in a cellophane wrap and tie with a pretty ribbon…simple.