My Mom's Favourite Rich Shortbread Recipe
Preparation time
Cooking time
Total time
This is a quick and easy recipe to make and enjoy and it tastes wonderful.
Marissa: www.marissa.co
Recipe type: Biscuit and Cookie Recipes
Cuisine: British
Servings: 40 small pieces
Ingredients
- 2 cups plain flour
- 90 g (160 ml) icing sugar + 3 heaped tablespoons
- ¼ teaspoon salt
- 250g butter – at room temperature
- 2 tablespoons cornflour / Maizena
- Optional:
- When it has been baked, a few tablespoons of caster sugar to sprinkle over the shortbread.
Method
- Use a 24cm x 24cm square tin lined with grease-proof paper.
- In a food processor (see notes for the by-hand method)
- Add all the ingredients to your food processor bowl and blend them together until a sausage shape forms.
- Press into your prepared tin about an inch and a half in thickness and bake at 180 degrees for 30 – 40 minutes until pale golden brown
- Cut the shortbread into your desired-sized pieces and dust with caster sugar if desired.
- Cool thoroughly and store in an airtight container.
Tips
Method to make the shortbread by hand:
Rub everything together using your fingertips until the mixture resembles bread crumbs.
Using both hands form the dough into a ball.
Press your dough into your desired tin and press the prongs of a fork to indent the dough every centimetre or so.
Bake the shortbread at 180 degrees for 30 – 40 minutes till pale golden brown
Cut the shortbread into your desired portions (fingers, squares, rectangles) as soon as the shortbread comes out of the oven.
If desired and once the pieces have been cut dust the shortbread with caster sugar.
Cool the shortbread in the tin and then store it in an airtight container.
Tip: If the shortbread is too soft and sticky add a few more tablespoons of flour a little at a time.
Press the shortbread to about ½ inch thick.
Rub everything together using your fingertips until the mixture resembles bread crumbs.
Using both hands form the dough into a ball.
Press your dough into your desired tin and press the prongs of a fork to indent the dough every centimetre or so.
Bake the shortbread at 180 degrees for 30 – 40 minutes till pale golden brown
Cut the shortbread into your desired portions (fingers, squares, rectangles) as soon as the shortbread comes out of the oven.
If desired and once the pieces have been cut dust the shortbread with caster sugar.
Cool the shortbread in the tin and then store it in an airtight container.
Tip: If the shortbread is too soft and sticky add a few more tablespoons of flour a little at a time.
Press the shortbread to about ½ inch thick.
Recipe by Marissa's Recipes & Ideas at https://www.marissa.co/my-moms-favourite-rich-shortbread/