My mission before Christmas is to find the perfect shortbread recipe. Every family has that recipe that makes them reminisce about the good ol’days, but which is the best? For such a simple recipe (traditionally only 4 ingredients), there is mad variation and there are lots of things you can do it with. Shortbread dipped in chocolate? Yum! Shortbread with caramel? Yum! Shortbread with a slight savoury kick? Also yum! Instead of trying to pick the perfect combination of flavours for shortbread, I am going to search for the perfect basic flavour and texture. It has got to be crumbly and melt in your mouth while being substantial enough to support any topping or ingredients you plan to serve it with.This recipe is the first of my trials. Although it is good and was strong enough to support the jam I baked into it, I don’t think it’s the shortbread recipe. Overall I found it a tad greasy which kept it from crumbling as much as I would have liked. A decent starting point, but I think it can be improved on. Next time I may try a recipe that calls for some corn flour to absorb some of the excess butter. I also wonder if the addition of honey made it a tad too wet.
Stay tuned for next weeks version 2!
- 2 cups flour
- 2/3 cup granulated sugar
- 1 teaspoon plus 1 pinch salt
- 1 cup unsalted cold butter
- 1 1/2 tsp honey
- Preheat your oven to 325F (160C).
- Mix the sugar, flour, and salt.
- Put the cold butter into a blow.
- Add the flour to the butter and cut together to form a coarse mixture.
- Line a baking tray.
- Put the batter into the baking tray and use a piece of parchment paper to evenly distribute it in the dish.
- Add some jam or another topping if it catches your fancy.
- Bake for 35mins until the edges have reached a golden brown.
- Allow to cool out of the oven for about 10mins. This is especially important if you’ve added jam since it will be HOT straight from the oven.
- Take the shortbread out of the pan, cut into fingers and enjoy