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I like recipes that have few ingredients and I like recipes that tell you what do in a couple of steps, but most of all I like recipes that give you quick and tasty results.
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I don't eat many biscuits, I'm not a dunker, except of maybe the odd Custard Cream, I hate the 'sludge' you get at the bottom and I always seem to drink it by accident...yuk! But when I fancy a biscuit it's usually Shortbread, the richer and butterier the better.
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Yesterday I had a pack of butter almost at its Best Before date, and as we use spreadable from a tub on our bread this pack of butter was just calling to be made into Shortbread biscuits.
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200g Plain Flour
200g Softened Butter
50g Golden Caster Sugar
(I didn't have this so I used 30g ordinary Caster and 20g Vanilla Sugar)
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Whizz flour and butter in your food processor add the sugar and whizz a bit more.
Press into lined 22cm tart tin with the back of a spoon (takes a bit of doing, it's a sticky mix, but persevere)
Bake for 25- 30 mins until golden brown.
While still warm cut into wedges, prick with a fork and dust with more sugar.
Leave to cool completely in the tin.
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(Recipe taken from Olive magazine March edition)
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The most important step........put the lid on the tin and step away from the biscuits.
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In the interests of quality control I had one this morning with my coffee before I fed the animals, just so I could let you know if they keep well.....they do. Unfortunately, I don't think I will be able to let you know if they keep for more than two days as Lovely Hubby has discovered the tin and it's contents......!
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Have a good day and you know what to do if you have half an hour to spare.
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Sue xx
Oh I could just put my hand into that tin - love shortbread. Loved your Eggy beauty contest yesterday too, but for some reason the computer/ site was playing silly B's and I couldn't load a comment.
ReplyDeleteThey look so scrumptious. Shortbread are my favourites and I'm going to try this one. I'm enjoying reading your blog.
ReplyDeleteHello Sue. So sorry to hear you haven't been well and hope you are on the big road to recovery. I love shortbread so will definitely give this one a go. Just had such a lovely catch up on your posts x
ReplyDeletewas it 30 minutes to make, or 30 minutes to eat ? :))))))
ReplyDeletexx
It's 9:30am ...too early for elevenses?
ReplyDeleteNo, I didn't think so either!!
Jane x
It's NEVER too early for elevenses Jane!!
ReplyDeleteSue xx
I liked the ...'step away from the biscuits' that single statement made me smile...and think..NO chance ha ha
ReplyDeleteLovely lovely post
Hugs Lynn xxxx
Yum! It looks lovely Sue. (And I like your tin...)xx
ReplyDeleteI LOVE shortbread. I dare not make any because I would eat the lot! Saying that, the family all love shortbread too so as soon as it was made it would all be scoffed!
ReplyDeleteI have just made some of these Sue but because I'm lazy, I've shaped it into a block, then cut into quarters, and then sliced them into rectangles. Still being baked now in my Remoska (penny pinching Czech cooker).
ReplyDeleteA good cuppa when they're baked and - well I will try not to eat too many.
Hmmmm, taste good but I had the not so clever idea of putting in some cornflour and they fall apart when you pick them up. Still, will do better next time!
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