Shortbread

SHORTBREAD INGREDIENTS

10oz Oast to Host Cake Flour

8oz Butter

3oz Golden Caster Sugar

2oz Cornflour

1.5oz Demerera Sugar

1tsp vanilla extract

METHOD

Turn on oven to 160C

Place all ingredients EXCEPT 1/2 oz demerara sugar, in food mixer and process for up to 2 minutes until mixture comes together.

Press into foil lined tray 30 x 18cm with a fork. Sprinkle with 1/2 oz demerara sugar and prick every 2" with fork.  Place in fridge for 10-15 mins.

Bake for 20 mins, remove from oven to cut/score with sharp knife before replacing in oven reduced to 140C for further 15 mins.

Remove from oven, re-cut along scoring while still warm - leave to cool in tin before lifting out carefully.  Store in airtight container for up to 5 days.

Suitable for freezing.

 


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