Shortbread

This shortbread recipe is one I have successfully used for over forty years and is suitable for most tart based cakes and is very useful for everyday cookies. It is extremely satisfying to see somebody else use my recipe and delight in the end results when the beautiful finished product melts in your mouth like a symphony. While in "Cork" down the south of Ireland the "Russell" family experimented with the recipe. They danced around their kitchen with excitement as they removed the beautifully baked shortbread from the oven. What they thought was impossible actually came to be, they boasted to their friends about their culinary skills!!

Shortbread Recipe

Ingredients

1½ cup caster sugar (165 g)

330 g unsalted butter

1 egg

500 g self raising flour

Method

Place butter and sugar in a bowl and mix evenly together.

Add eggs and mix evenly again.

Add flour and finished mixing until the shortbread is evenly mixed.

Use for all types of cakes and slices that requires shortbread.

Use the same recipe to make biscuits and try to mix with sprinkles, nuts or chocolate.

Bake on a greased tray or on baking paper in an oven at 180ºC.

Store leftover shortbread in a closed container in the fridge.

For a firmer, crunchier dough use plain flour instead of self raising flour.

Note: Cookies can be made out of shortbread, weighing approx. 40 gram. Cookie dough can be stored in closed containers or plastic bags in the freezer for easy use later.

Print