Shortbread

Effort: Low
Kit: By Hand
Lifespan: 3-5 days
Temp: Room
Cook's Fave: Yes
Festive: Yes

Makes: 12, Calories: 123

Ingredients:

  • 100g unsalted butter, softened. 751
  • 50g caster sugar, extra for sprinkling. 200
  • 100g plain flour. 342
  • 50g corn flour. 180
  • Pinch of salt

Method:

  1. Preheat oven to 130°C Fan/Gas Mark 2.
  2. In large mixing bowl; Cream butter and sugar with wood spoon.
  3. Sift in flours and salt. Mix well.
  4. Pat dough into 6" round, OR, roll into 8-10 balls and flatten slightly. Put on lined tray.
  5. Prick with fork. Sprinkle on sugar.
  6. Bake for 40-45 mins until barely coloured.
  7. Cool completely.
  8. Cut 6" round into 8.

Calories = 1473

  • 1473 / 10 = 147
  • 1473 / 12 = 123

Tip: If rolled 4mm thick, makes 20-22 biscuits (2nd largest red heart cutter).


Plain Fingers (makes 32)

Multiply all quantities by 3 to fill (greased and lined) 12x9" Pyrex roaster by ⅓. Refrigerate overnight. Bake for 80 mins from chilled. (Bake for 70 mins from freshly prepared). Cut while warm (after 45 mins).

Calories = 4419

  • 4419 / 32 = 138

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