Recipe by Louise Gough
This easy flavoured shortbread recipe is a brilliant base for so many bakes. Use it to make buttery biscuits, press it into a traybake tin for a delicious base, or leave it as a crumb depending on what you’re creating – the only difference is how you finish it. Simply choose your favourite Flavoured Icing Sugar to give every batch a different twist.
Ingredients
200g Butter (Room Temperature)
250g Plain Flour
50g Cornflour
50g Caster Sugar
Method
1. Place the flour and cornflour into a large bowl and combine.
2. Add the room temperature butter and rub in until you have a fine crumb.
3. Add the Flavoured Icing Sugar of your choice and the castor sugar and combine with a knife.
4. If you are making biscuits continue to lightly work the crumb into a dough. Try not to over work. Roll out with a plain or embossed rolling pin, cut into shapes of your choice.
5. If you are using as a traybake pour the crumb into a greaseproof lined traybake tin. Using another piece of greaseproof paper and a metal loaf tin press the crumb into the traybake tin until you have a flat surface, prick all over the surface with a fork.
6. Bake at 180c for approx. 25-30mins. The edges should be turning slightly brown.
7. Remove from the oven.
If using as a base for such things as Millionaire Shortbread leave to cool.
If you are cutting into biscuits sprinkle with caster sugar while still hot and mark out your biscuits (this will give clean lines and stop them snapping in the wrong place).
If you would like a thinner crisp biscuit divide into two traybake trays and only cook for around 15-20 minutes. Sprinkle with castor sugar while still hot.
