4 Ingredients- EASY SHORTBREAD
Old School Biscuits that still stands the test of time, this easy shortbread is rich and buttery, with the right amount of crispness that will soon become your family favourite too.
I have always wanted to do a blog post with step by step pics on a recipe, well guess my time to do such is here. I have chosen a simple recipe, because lots of us have time restraints, but would love to quickly whip up a batch of sweet treats for our family/friends every now and then;-). The following Shortbread recipe is from my family archives, one of my FAMILY FAVOURITE, which I have over time tweaked a little, it is a really simple recipe, and takes not much effort. Hope you would give it a try and let me know how it turns out for you. And always remember Baking is meant to be enjoyed, take it easy and relax as you go about making these yummy treats, and most guaranteed you will be the talk at your next tea table, so go on, give it a try!
4 Ingredients- Easy Shortbread
Author: Foodeva Marsay (@foodeva_marsay)
Ingredients
250g salted butter (1 Cup)
125g castor sugar (1/2 cup) (Granulated Sugar)
2 ½ cups all purpose cake flour
½ cup corn starch (maizena in South Africa)
Method:
Step 1: place butter and castor sugar in bowl
Step 2: sift all dry ingredients
Step 3: cream butter and sugar until light and fluffy
step 4: combine the above creamed mixture with the dry ingredients
Step 5: Knead well for +/- 10 minutes , I did use my hands for this stage, as it was not a very big batch. But I’m sure you can use a food processor if you more comfortable with that. The dough may seem crumbly at first, but with the kneading, it will come together into a soft manageable dough.
Step 6: press dough into a greased or paper lined tray to approx. 1cm thick ( I used a rectangular casserole dish). Prick surface well with a fork.
~bake at 160 degrees Celsius (325 deg Fahrenheit) for +/- 50 mins or until shortbread colours lightly. *Note* If you are baking in a shallow tin to make shortbread fingers, baking time will be less, keep an eye out it doesn’t brown too quickly, if so, simply reduce oven temperature and bake until done.
~if you prefer a more crispy shortbread, you could leave it slightly longer in the oven at the lowest temperature.
~cut shortbread while still warm and sprinkle with castor sugar.
And Finally all that’s left to do is…Enjoy with your favourite cuppa.
FIND BELOW THE RECIPE WRITE UP WITHOUT STEP BY STEP PICTURES
4 INGREDIENTS- EASY SHORTBREAD
Difficulty: EASY
Author: Foodeva Marsay (@foodeva_marsay)
Ingredients
250g salted butter (1 Cup)
125g castor sugar (1/2 cup) (Granulated Sugar)
2 ½ cups all purpose cake flour
½ cup corn starch (maizena in South Africa)
Method:
Step 1: place butter and castor sugar in bowl
Step 2: sift all dry ingredients.
Step 3: cream butter and sugar until light and fluffy.
Step 4: combine the above creamed mixture with the dry ingredients.
Step 5: Knead well for +/- 10 minutes , I did use my hands for this stage, as it was not a very big batch. But I’m sure you can use a food processor if you more comfortable with that. The dough may seem crumbly at first, but with the kneading, it will come together into a soft manageable dough.
Step 6: press dough into a greased or paper lined tray to approx. 1cm thick ( I used a rectangular casserole dish). Prick surface well with a fork.
~bake at 160 degrees Celsius (325 deg Fahrenheit) for +/- 50 mins or until shortbread colours lightly. *Note* If you are baking in a shallow tin to make shortbread fingers, baking time will be less, keep an eye out it doesn’t brown too quickly, if so, simply reduce oven temperature and bake until done.
~if you prefer a more crispy shortbread, you could leave it slightly longer in the oven at the lowest temperature.
~cut shortbread while still warm and sprinkle with castor sugar.
And Finally all that’s left to do is…Enjoy with your favourite cuppa.
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