Shortbread

Shortbread is a Scottish classic biscuit, perfect with a hot chocolate. The trick is to get the texture right, the more corn flour or rice flour you add, the more it crispy crumbly it becomes. Too much corn/rice flour makes it dry and unpleasant, and too little makes it more like a pastry than a biscuit- it becomes difficult to get crisp and light.

There are a couple of recipes below to experiment with- both make good shortbread, but I haven’t hit the ideal yet!

Shortbread I
225g/8oz unsalted butter
75g/3oz caster sugar
350g/12oz plain flour
15g/0.5oz cornflour/riceflour
Cream butter & sugar
Mix in flours
Roll to 5mm/0.25″
180c/350f/gm4 for 20-25mins

Shortbread II
125g butter
55g caster sugar
140g plain flour
40g rice flour

190c for 20 mins

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