the best shortbread you’ll ever make
My Nana was the best baker I’ve ever known.
Her shortbread is the best you’ll ever eat.
Thankfully my mum has a folder of her hand-written recipes that must be fifty years old – butter-stained but still legible – and we’ll treasure them forever.
My mum always has a tin of homemade shortbread in the pantry. And at Christmas time she uses star and tree cookie cutters to add a little festive touch.
This is melt-in-your-mouth and you-can’t-stop-at-one buttery biscuity goodness.
225g butter (salted, my mum swears by the Allowrie brand in white packaging)
1 cup icing sugar
2 cups plain flour
1 cup cornflour
Firstly, make sure the butter is taken straight from the fridge . Chop into cubes and place in blender along with icing sugar. Blend until mixed into a firm ball (but don’t over-blend).
Then, add the flour and cornflour until you have a firm mixture.
Turn out onto a lightly floured surface and knead into a 12-14mm thickness then cut into desired shapes.
Place shapes onto a paper lined cooking tray and bake for 30mins in a low-temp oven of 120degrees.
The secret to perfect shortbread is the low oven! But remember that you may need to rotate the tray as the biscuits at the back of the oven will cook quicker.
Leave to cool on a wire rack.