Shortbread

in book so far 25 August 2021

Shortbread

a traditional butter biscuit; traditional shapes are fingers, circles, petticoat tails


Ingredients

8 ozs plain flour

4 ozs butter 

2 ozs caster sugar


Method

Put flour and sugar in a pile on a clean table or pastry board.

Gradually knead the flour/sugar into the butter with the hand.

Don’t let the butter become broken up.

When a firm dough is formed, roll out to 1 inch thick.

Use a cutter for circles or

Divide into 4 pieces and put into 4 round sandwich tins. Slice across 4 times, and flute the outside edge. these are called petticoat tails.

Or put into rectangular tin to make fingers. Again make  the divisions with a knife.

Prick with fork.

Bake in warm to cool oven 325°-310°F, 165°-150°C, 150°-140°C Fan, Gas 3-2 for about 20 minutes depending on size of the biscuits.

Dust with caster sugar when cooked.


This recipe was given to me many years ago by a friend who had gone to the ‘Dough School’.  (Domestic Science School) Anne Griffiths

both from Anne Griffiths


Traditional recipe SHORTBREAD 

Ingredients
8 ozs plain Flour
4 ozs Butter 
2 ozs Caster Sugar

Put flour and sugar in a pile on a clean table or pastry board.
Gradually knead the flour/sugar into the butter with the hand.
Don’t let the butter become broken up.
When a firm dough is formed, roll out to 1 inch thick.
Shape by hand or use mould. Flute edge with finger and thumb or a fork. Prick with fork .
Bake in warm to cool oven 335’-310’ F Gas 3-2.
Dredge with caster sugar when cooked.

This recipe was given to me many years ago by a friend who had gone to the ‘Dough School’


SHORTBREAD 
1/2lb (250g) Margarine
1 Cup (125g) Icing Sugar
1 Cup (125g) Cornflour
2 Cups(250g) Plain Flour
Salt

Caster Sugar for dusting after cooked.

Mix all together to make a dough.
EITHER place in Swiss roll tin, spread and slice into fingers then prick with fork
OR divide into 4 pieces and put into 4 round sandwich tins. Slice across 4 times, take fork and make an edge, then prick .
Bake 20 minutes at 400F(200C)
Remove from oven and slice cleanly whilst still in tin. Sprinkle with Castor Sugar.
Remove when cold.
Keep in an airtight container.

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