Traditional shortbread
Every great afternoon tea starts with the traditional shortbread biscuit, try Tim Ford's super simple recipe
Serves 12
Oven temp 130° / gas 2
- Caster sugar 140g
- Plain flour 500g
- Butter 340g, very cold
- Salt 1 tsp
- Icing sugar 1 tbsp, for decoration
- Preheat the oven to 130° /gas 2 and grease a shallow metal baking tray.
- Dice butter into small cubes and stir into the flour, sugar and salt in a large mixing bowl.
- Using your hands, rub the butter into the flour mixture until it resembles a fine breadcrumb without lumps.
- Tip the mix into the greased tin and press firmly into the base with the palm of your hand paying attention to the edges and corners.
- Bake for 45 minutes, then sprinkle with icing sugar.
You will need
- Caster sugar 140g
- Plain flour 500g
- Butter 340g, very cold
- Salt 1 tsp
- Icing sugar 1 tbsp, for decoration
Method
- Preheat the oven to 130° /gas 2 and grease a shallow metal baking tray.
- Dice butter into small cubes and stir into the flour, sugar and salt in a large mixing bowl.
- Using your hands, rub the butter into the flour mixture until it resembles a fine breadcrumb without lumps.
- Tip the mix into the greased tin and press firmly into the base with the palm of your hand paying attention to the edges and corners.
- Bake for 45 minutes, then sprinkle with icing sugar.
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