The recipe for shortbread goes back around 800 years to Scotland (The Scots are marvels for invention) and was called ‘Biscuit bread’. It was made from left over bread dough that was put into the oven to harden. Butter was added centuries later, which made a more ‘short’ dough, hence a crumbly texture. They are quite divine to eat, and I feel are best eaten dipped in tea.
180g/6oz plain flour
Preheat the oven to 190C/375F/Gas 5
Mix together the butter, sugar and flour by rubbing with your fingertips to create a fine breadcrumb texture. Form into a ball of dough (If the mixture is a little dry, add a tablespoon of milk)
Put into the fridge to chill for about 30 minutes.
Roll out onto a floured surface about 1 cm thick, and cut out squares or circles. Actually, you can make any shapes you want. I used an upturned cup. Children will enjoy doing this! Next place on a baking tray and sprinkle with sugar. I usually prick them lightly with a fork, but it’s your choice.
Bake in the oven for about 10 minutes. Keep checking though, because they brown very quickly.
3 ways to eat:
- They will keep for a week in an airtight container. You can have a couple a day, eaten at any time. Have a £10 bet with a friend or neighbour that you can make them last 7 days. Get your tenner ready in an envelope!!
- You can give them as a gift to your lover, who will shower you with kisses for your baking skills. Eat them together, watching a good movie and drinking wine.
- Eat them all in one go, and share them with your dog. (I have a Labrador, and he loves them) Two fatties together!
PS..If you have some chocolate in your home, melt it, and when the shortbread has cooled down, dip half of the biscuits into it and let them cool. I didn’t have any chocolate because I’d eaten it all at Christmas, but it’s a great idea x