Who doesn’t like a piece of shortbread with a cup of tea?
Here is an easy recipe by Joy Chant
250g (9oz) plain flour
85g (3oz) caster sugar, plus extra for sprinkling
175g (6oz) butter, softened, plus extra for greasing
- If working by hand, mix the flour and sugar in bowl and rub in the butter with your finger tips. Alternatively mix in a food mixer.
- Bring the mixture together to form a relatively crumbly dough. Briefly knead the dough on a lightly floured surface until smooth.
- For the traditional petticoat tails or wedges, divide the mixture into two 18cm (7 inches) and 2.5 cm (1 inch) circles and score into equal wedges with a sharp knife and prick the surface with a fork. To make shortbread fingers, roll the dough out into oblongs, prick with a fork and then straighten the edges and cut into fingers with a sharp knife.
- Place the rounds or fingers on a greased baking sheet. Preheat the oven to 170-180 C (325-350F) and bake for 20 -25 minutes until pale golden.
- Let the shortbread cool slowly in the oven, which helps to crisp it up. before removing from the baking sheet.
- Sprinkle a little caster sugar over the top for some extra sweetness and decoration.
Don’t forget to make some to enter in the Bramley Show!!