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
- 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.
Supported by
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 may also like
