Shortbread Recipe
Ingredients
| Self-raising flour | 350 Gram, sifted | |
| Cornflour | 100 Gram | |
| Unsalted butter | 225 Gram, salted | |
| Caster sugar | 175 Gram | |
| Few drops of almond essence | ||
Directions
GETTING READY
1. Let the oven heat to 325°F (170°C/Gas 3) and grease and line 2x18 cm (7 in) round sandwich tins, preferably loose-bottomed or with a sliding metal rod to loosen the cakes.
MAKING
2. In a bowl combine the flour and cornflour together.
3. In a separate bowl, cream the butter and sugar together until very light and fluffy.
4. Put in the almond essence and beat again.
5. Slowly mix in the flour and cornflour, to make a very light, crumbly mixture.
6. Distribute the mixture between the prepared tins and press down firmly.
7. Very gently Smooth the tops.
8. Mark without cutting each into 8 portions and prick a pattern over the top with fork prongs.
9. Let it bake for 20—25 minutes until light golden.
10. Take out of the oven and leave to cool in the tins for 5—10 minutes before turning out.
SERVING
11. To serve, cut or break along the lines marked.
1. Let the oven heat to 325°F (170°C/Gas 3) and grease and line 2x18 cm (7 in) round sandwich tins, preferably loose-bottomed or with a sliding metal rod to loosen the cakes.
MAKING
2. In a bowl combine the flour and cornflour together.
3. In a separate bowl, cream the butter and sugar together until very light and fluffy.
4. Put in the almond essence and beat again.
5. Slowly mix in the flour and cornflour, to make a very light, crumbly mixture.
6. Distribute the mixture between the prepared tins and press down firmly.
7. Very gently Smooth the tops.
8. Mark without cutting each into 8 portions and prick a pattern over the top with fork prongs.
9. Let it bake for 20—25 minutes until light golden.
10. Take out of the oven and leave to cool in the tins for 5—10 minutes before turning out.
SERVING
11. To serve, cut or break along the lines marked.
Chef
