Baking with Brendan – Shortbread

This week we used a recipe by Odlums which can be altered to what you have in the cupboard in terms of sugar/flour. For example, I didn’t have “Golden Caster Sugar” so I mixed 20g Light Golden Brown Sugar with 30g of White Caster Sugar and it turned out pretty delicious!! 🙂

What you need:

  • 125g/4oz Odlums Cream Plain Flour
  • 50g/2oz Odlums Cornflour
  • 125g/4oz Butter, softened
  • 20g Light Golden Brown sugar + 30g White Caster Sugar (Oldums recipe says to use 50g/2oz Shamrock Golden Caster Sugar)

How to:

  1. Beat b utter and sugar together until smooth. Wooden spoon or electric mixer may be used.
  2. Add the flour and the cornflour and mix gently until a dough is formed.
  3. Use finger tips to form dough into a ball and lightly knead, if necessary.
  4. Press dough into a greased 8″/20cm round. A sandwich tin may also be used.
  5. Cut into wedges or fingers and prick the dough with a fork
  6. Bake in a preheated oven 160°C/325°F/Gas 3 for about 20 minutes or until very pale in colour.
  7. Allow to set in tin for 5 minutes, then transfer to a wire tray to cool. Re cut if necessary
  8. As soon as shortbread is cold, store in an airtight tin.

Serving Suggestions:

  • Top with fresh cream and strawberries
  • Enjoy with a scoop of ice cream (I didn’t have a block of Ice Cream so I just chopped the top off of a Cornetto!)
  • Yogurt of your choice 🙂
  • Nutella is never a bad idea! 😛
  • Perfect accompaniment to a cup of tea or coffee