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Traditional shortbread

Published on February 16, 2016
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Tim Ford of Little Barwick House in Somerset shares his shortbread recipe from the hotel’s ‘welcome to Little Barwick afternoon tea’


Makes 12 biscuits

You will need

Caster sugar 140g
Plain flour 500g
Butter 340g, very cold
Salt 1 tsp
Icing sugar 1 tbsp, for decoration


  1. Preheat the oven to 130° /gas 2 and grease a shallow metal baking tray.
  2. Dice butter into small cubes and stir into the flour, sugar and salt in a large mixing bowl.
  3. Using your hands, rub the butter into the flour mixture until it resembles a fine breadcrumb without lumps.
  4. 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.
  5. Bake for 45 minutes, then sprinkle with icing sugar.

Chef’s tip: ‘Don’t overwork the the flour and butter mix, this will cause the shortbread to become tough,’ says Tim.

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