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The best places to eat, stay, shop and visit in the South West
Baking
Traditional shortbread
Every great afternoon tea starts with the traditional shortbread biscuit, try Tim Ford's super simple recipe
Tim Ford of Little Barwick House in Somerset shares his shortbread recipe from the hotel’s ‘welcome to Little Barwick afternoon tea’
www.littlebarwick.co.uk
Serves
12
Oven temp
130° / gas 2
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.
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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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.