I don't know about you, but shortbread always reminds me of coming home from a chilly winters walk and warming up by the fire with a cuppa and a slice of sweet, buttery shortbread. I think that shortbread is one of those biscuits that everyone's mum seems to have her own special recipe that tastes so much better than anyone else's. Mine certainly does!
This might not be your mum's family recipe, but it's certainly an easy and foolproof way to make delicious, melt in the mouth shortbread that will be a welcome addition to any tea party. Of course I'll be armed with my baking essentials - my Queen's Platinum Jubilee apron and Queen's Platinum Jubilee tea towel.
- 125g/4oz unsalted butter, softened
- 55g/2oz caster sugar, plus extra to finish
- 180g/6oz plain flour
- Preheat the oven to 190C/170C Fan/Gas 5.
- Beat the room temperature butter and the sugar together in a large mixing bowl until smooth. Just be careful not to over-work the mixture and make the butter too soft!
- Stir in the flour to get a smooth paste. Turn on to a clean work surface and gently roll out until the paste is 1cm/½in thick.
- Cut into rounds or fingers and place onto a baking tray. Prick each piece with a fork a few times, making sure the fork goes all the way through. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
- Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack, and sneak one or two while they're still warm. Your guests will never know!