I love shortbread. My mother used to make it for afternoon tea regularly when we were children and it brings back happy memories of after school treats.
Whenever I get a hankering for shortbread I never seem to have rice flour in the house, which is what the traditional Scottish shortbread calls for.
I have managed, however, to adjust the traditional recipe to one that uses what most of us would in our panty.
Quick and easy shortbread
Ingredients
- 250g butter
- 1/3 cup icing sugar
- 1/3 cup cornflour
- ¼ cup caster sugar
- ½ teaspoon vanilla
- 2 ½ cups plain flour
Method
Melt the butter over a low heat and allow to cool. Put icing sugar, cornflour and icing sugar into a bowl. Add butter and vanilla and beat until thick and creamy. Add the flour and mix well.
Press into a 18cm x 28cm tin and smooth the mixture. Mark into slices with a sharp knife, being careful not to cut fully through the mixture. Prick with a fork.
Bake in a moderate oven for 30 minutes, until golden brown.
Cut when still warm and cool in the tin.
Enjoy with a freshly brewed cup of tea.
Food Family Love 