Shortbread is a wonderful thing! It’s so beautifully, buttery, crumbly and delicious! A good shortbread should have a nice crisp snap to it and then just melt away in your mouth. I’m half Scottish so I have strong opinions about what constitutes a good shortbread and, my friends? THIS is a good shortbread!
I think that the size here helps them too. A good shortbread should be indulgently buttery, rich and flavoursome. These little shortbreads are two bites of heaven and go perfectly with a cup of tea!
I tried two different techniques for shaping them this time, one batch pressed with a fork, the other with the moulded bottom of a cut glass. I like both looks, the cut glass ones are a little more delicate, the fork ones a little more robust looking, either way they’re scrumptious!
Makes 60 bite sized shortbreads
250g unsalted butter, softened (Use a really good one!)
100g golden caster sugar
250g plain flour
175g corn flour
– Heat the oven to gas mark 3 /170C and line two baking trays (4 if you have them to spare)
– In a large mixing bowl cream together the butter and the sugar until fluffy.
– Sift the flours into the bowl.
– Carefully mix the flour into the butter and sugar. After most of the flour is combined I like to get in there with my hand to bring the dough together, you want to get everything combined as quickly as possible, not workign the dough too much.
– Pinch off small balls (cherry tomato sized) of the dough and roll into rounds.
– Place the balls evenly spaced on a baking tray, they don’t spread much at all but make sure they’re not too crowded.
– Press down with a fork, cut glass, or just use the heel of your hand for flat ones.
– Bake for 15 minutes. They will still be very pale but do not fear!
– Leave on the tray to cool for 5 minutes before moving to a wire cooling rack to cool completely.
– Store in an air tight tin and enjoy!