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Shortbread
Preparation info
- Difficulty
Medium
Appears in
By Alastair Little and Richard Whittington
Published 1998
Shortbread is so called because of its high fat content, short being the abbreviation of shortening, which in this rich crumbly biscuit means butter.
Ingredients
225 g 8 oz 225 g 8
Method
Dice the butter and put it into a mixing bowl to soften. Sift the flour on top with the caster sugar, a pinch of salt and the vanilla extract. Rub together gently and form into a ball. Alternatively, blitz all the ingredients in a food processor until they ball. The mixture needs no liquid.
Shake some sugar on a surface, put the dough on it and cut in half, shaping into 2 equal balls. P