Hi, I had good intentions to get this post up before Christmas but just didn’t quite find the time! But here it is now and I urge you to get baking using this simply delicious Shortbread recipe. It takes very little time to make and the texture and flavour is the best I have tested and tasted to date. The secret ( but not now! ) to this ‘short’ Shortbread is in the method. Usually I blend the Shortbread ingredients into a dough, roll out and cut into biscuit shapes. However for this recipe the ingredients are just blitzed briefly in a food processor to a bread crumb consistency then tipped/spooned into a baking tin and firmed down lightly with your hand before baking. How simple is that! Oh yes I nearly forgot to mention that a little ground almonds were added to the recipe whilst testing and given the thumbs up by my taste testers and biggest food critics, who happen to be my two teenage daughters Phoebe and Louisa.
Once made this Shortbread will not last long! It can be stored in an airtight container for up to five days. It also makes great presents for family and friends.
- 200g slightly salted cold butter, cut into chunks
- 100g caster or granulated sugar
- 250g plain flour
- 50g ground almonds
- Preheat the oven to 170℃ / Gas mark 3
- Lightly oil or grease a 31cm by 21cm baking tin.
- Put all of the ingredients into a food processor and whizz until it forms a bread crumb consistency.
- Tip or spoon the mixture into the baking tin, spread out evenly and gently firm the mixture down with your hand. Using a fork slightly rough up the top of the mixture.
- Put onto a shelf in the middle of the oven and bake for 15-20 minutes or until just golden brown on the edges. ( shortbread is best when not over baked, it carries on cooking slightly when removed from the oven and firms up when cooling )
- Take out of the oven and allow to cool.
- When cooled turn out of the tin and cut into fingers.
Before serving the fingers of shortbread they can be dusted with sugar and at Christmas time a little bit of ground cinnamon or mixed spice added into the sugar gives a great festive flavour.
This shortbread is lovely served up with these Lemon and Lime Possets, check out the recipe for these citrus creamy delights on my blog today.
This is a great recipe to have up your sleeve if friends turn up for a cuppa or you need to do a tray bake for a school fund raiser etc. If you have not got a food processor just rub the butter and flour together to form a breadcrumb consistency in a mixing bowl then stir in the sugar and ground almonds.
Thank you for calling by, happy baking!