Shortbread #3 recipe
information
Calories 195 per piece, Preparation time 15 minutes, plus 15 minutes to chill, Cooking time 40 minutes, Oven temperature 160°C, 325°F, gas 3
ingredients
175 g (6 oz) plain flour, sifted
pinch of salt
100 g (4 oz) butter
50 g (2 oz) caster sugar
grated rind of 1 lemon
icing sugar to dust
pinch of salt
100 g (4 oz) butter
50 g (2 oz) caster sugar
grated rind of 1 lemon
icing sugar to dust
accompaniments
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method
1. Grease and flour a baking tray. Put the flour and salt in a mixing bowl. Rub in the butter, then stir in the sugar and lemon rind.
2. Lightly work the mixture together until it forms a smooth stiff ball of dough. Roll into a 20 cm (8 in) circle and place on the baking tray.
3. Pinch the edges, prick the middle all over with a fork and cut the shortbread into eight wedges. Chill for 15 minutes.
4. Bake in a moderate oven for 40 minutes or until pale golden. Leave on the baking tray for a few minutes, then cool completely on a wire rack.
Cook's Tip
Prick biscuits evenly and decoratively with a fork before cooking to prevent them bubbling up or rising when baked. Chilling first makes a crisp, short biscuit.
2. Lightly work the mixture together until it forms a smooth stiff ball of dough. Roll into a 20 cm (8 in) circle and place on the baking tray.
3. Pinch the edges, prick the middle all over with a fork and cut the shortbread into eight wedges. Chill for 15 minutes.
4. Bake in a moderate oven for 40 minutes or until pale golden. Leave on the baking tray for a few minutes, then cool completely on a wire rack.
Cook's Tip
Prick biscuits evenly and decoratively with a fork before cooking to prevent them bubbling up or rising when baked. Chilling first makes a crisp, short biscuit.
serving amount
makes 8 pieces
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more information
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