SHORTBREAD
This classic biscuit is a teatime staple, and one I believe everyone should have a recipe for. The key to a good shortbread is the butter; use the best quality butter you are willing to and these biscuits will be sensational.
INGREDIENTS
Makes 18 shortbread fingers
130g unsalted butter, softened at room temperature
75g icing sugar
1tsp vanilla extract
175g plain flour
1/2tsp salt
METHOD
1
Preheat the oven to 170°C. Line a 7x7-inch square baking tin with baking parchment and set aside.
2
In a large bowl, beat together the butter and icing sugar until pale and fluffy. Beat in the vanilla extract, then fold in the flour and salt until you have a smooth dough.
3
Press the dough into your prepared tin using clean hands (it helps if your hands are either floured or slightly damp). Ensure it's really nicely compacted into your tin so the biscuits don't crumble when you take them out of the oven. Score the dough with a knife (i.e. don't go all the way to the bottom) to mark out where you want to cut your biscuits later. Prick each bar with a fork so you have that classic shortbread look (this also ensures the biscuits don't puff up too much).
4
Bake for 25 minutes, until the edges are turning golden brown. Remove from the oven and allow to cool completely before cutting into bars. Store in an airtight container at room temperature, and eat within 3-4 days.
icheffedit Tip #1
Feel free to dip your shortbread bars in melted chocolate, or as I have, drizzle with some melted chocolate and decorate with freeze-dried raspberries for a gorgeous finish.
icheffedit Tip #2