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Recipe: Simple Shortbread

by Seraphina's Kitchen on March 3, 2014

A tasty, simple recipe that you can prepare and bake quickly. It also includes a fabulous trick for getting round, even biscuits without having to roll out your dough!

 

IngredientsShortbread

90g (3.5 ounces) icing (confectioner’s) sugar

185g (6.5 ounces) plain (all-purpose) flour

60g (2.5 ounces) cornflour (cornstarch)

30g (1 ounce) ground almonds

250g (9 ounces) butter, cut into cubes, plus extra for greasing

2 drops almond essence

Method

  1. Preheat oven to 180 C (355 F).
  2. Sift the sugar, flour and cornflour together into a medium size bowl and add the ground almonds.
  3. Transfer to a food processor, add the butter and pulse until there are no lumps of butter.
  4. Add the almond essence. Pulse again, and place the mixture onto a lightly floured surface. Bring together to make a smooth dough.
  5. Prepare a muffin tray by greasing with butter if needed (if it is not non-stick).
  6. Divide the mixture into 12 small balls and place one inside each muffin cup. Flatten the top of each ball slightly with your fingers.
  7. Bake for 8 – 12 minutes until they turn a light golden colour. Remove from oven and allow to cool slightly. Once cooled, turn the muffin tray over and tap the shortbreads out. Be careful, as they are fragile while they are warm.
  8. Dust the tops with icing sugar if you wish.

To save time and money when cooking at home use premium non-stick silicone baking mats from Seraphina’s Kitchen. No more dirty baking trays and pans!

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