Shortbread

As promised last week, here's a rich buttery shortbread recipe- just right for dipping soldiers, or for scoffing in the afternoon with a cup of Earl Grey.

Shortbread is a lovely easy biscuit to make, with only 3 ingredients : Butter, Sugar and Flour. How simple is that? Just about everyone has these ingredients in their pantry, right?

This time of year, there's tins of shortbread all through the shops for Christmas- but trust me, it's so much nicer to make your own.

Crisp and crumbly, rich and buttery... mmmmmm.....

1/3 cup Castor Sugar
250g Butter at room temperature
2 1/2 cup Gluten free Flour

Either:
Pop everything into a food processor and pulse quickly until a ball forms
Or
Using your finger tips, mix the butter, sugar and flour together until it looks like little breadcrumbs.

Pull it together into a ball, and gently knead it together until it comes together smoothly and cleanly.

Roll the dough out gently if you want to cut out shapes

OR
Pat into a flat disc and dock with a fork.

Mark out wedges with a knife, then pinch the edges together to make a pretty pattern.

Sprinkle with castor sugar for a bit of pretty glittery sweetness.

Place in a pre heated 160*c oven for about 15-20 mins for shapes, or about 40 mins for the round. The dough will be a lovely golden sandy colour, but still very soft.

Leave on the tray for a few minutes, then if you want nice clean wedges, cut through the previously marked lines with a sharp knife. (A secret tip for clean cut shapes is to recut them straight from the oven if they've gone a bit wonky or swelled a little in baking- but don't tell anyone, OK?)

Leave on the tray to cool completely.

Serve when you want something nice and rich, perhaps a bit Christmassy, but watch out for crumbs!

So my Dear Readers,








do you buy tins of shortbread at Christmas time, or will you make your own?






.