I used to have a wonderful Scottish customer in the tea room. And one day after I was lamenting my not too successful attempts at Shortbread, she said in her luverly lilting accent, “Careful handling, and careful Firing!” So I simplified my efforts and came up with this version which has been successful for years. It is important to have the oven preheated, I need to make that comment, after really learning most of my baking using an Aga cooker in England, I always presumed the oven was ready…which it was! Hope you enjoy this version. If you have a processor it is so much easier.
Ingredients
- 4 cups all purpose four.
- 1 lb butter (margarine will not do!).
- 1 cup sugar.
Instructions
- If using a processor, place flour and sugar in container, and pulse to mix.
- Add the butter …. is better if not too soft … and pulse lightly.
- Turn into a large bowl and cut in with a pastry blender or knives to even out. If doing all by hand, place flour and sugar in a large bowl, mix and cut in the butter with a pastry blender or knives, until just blended, don‘t over-do.
- Turn into a 15 ½ x 10 cookie/baking tray and pat gently using light pressure to even out.
- Can lightly use a rolling pin to press down. Prick all over with a fork.
- Bake in a 325 degree oven for 40-50 minutes until golden.
- You need to keep an eye on it as the butter in it can burn.
- Cool about 5 minutes then score into desired shapes. Cool. (Freezes very well)
Recipe from Sandra Cherry, Union Jack Food Columnist. Queries, comments and recipes are welcome, and I can be reached at Yourcuppatea1@yahoo.com.
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