Shortbread in the morning

I woke up way to early this morning. I was too lazy to go for a run so after stuffing my face with bagels, toast and a little bit of the left over lemon cake(my healthy eating habits go out the window on a morning after a party) I made shortbread, plain simple shortbread. I know shortbread can seem boring. It only has three ingredients butter, sugar, flour but that makes it all the more exciting. Shortbread can be dolled up and made posh simply add lavender, rosemary,mint, ginger, cinnamon, chocolate chips, hazelnuts, almonds, cocoa, the list is endless and to be honest a lot of them don’t sound that appetizing. Of course shortbread can also be used as a base to many bars – millionaire shortbread, lemon squares ect. but with all this changing people have began to overlook the basic recipe for a plain biscuit perfect with a “cuppa”.   There are a few shortbread recipes a want to try I think lemon mascarpone and olive oil shortbread sounds really nice but it was early in the morning and I didn’t have mascaropone or lemons so plain shortbread it was. Next time I might try make a wholemeal version of some kind. This recipe is loved by my 90-year-old Nanny so although It disobeys all diets I still insist on making it every now and then a one of life’s little luxuries when you get to 90 and have been through as much as her you deserve a lot of luxuries.


makes about 20 biscuits

adapted from “The Silver Palate Cookbook”

120z of softened butter

15oz of plain flour

4.5oz of granulated sugar

Preheat oven to 150C and line a prepare a baking tray sprinkling it with a little flour. Cream the sugar and butter. Mix in the flour to form a dough use your hands to form a dough. Roll it out to about 2cm thick and cut into desired shapes. P;ace on prepared baking tray (at this point you are meant to put them in the fridge it stops them from spreading when they cook I never have time to do it.) Cook for about 30 minutes they should still be pale on top but underneath will be golden. They will be soft and not look cooked but take them out as they firm while cooling. Sprinkle with some Caster sugar and leave on tray until cool as they break easily.

Sometimes when I am lazy and don’t want to stamp out 20 biscuits I divide the mixture into two balls and flatten with your hands in a round 25cm greased cake tin. I then make a few piercings in it with a fork and press  and go around the edge pressing down with a fork to get a nice pattern.  Cook for about 50 minutes and then, without moving it from tin, cut it up into wedges (like a pizza) when still hot. So you get triangle shaped shortbread





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