Shortbread (makes 12 pieces)
I really wonder at the ease of this one. There is something wonderful about making a batch of biscuits within an hour, even when you come back from the pub (which I have done). These are one of my favourite, easy to make and easier to eat. Make sure you are watched when in the kitchen and they are cooling down or you may be tempted to take one .. or two … or..
- 225g soft butter
- 100g caster sugar, plus extra for sprinkling
- ¼ tsp salt
- 1 tsp vanilla extract
- 280g plain flour
- Grease a 23cm round (or 20cm square) tart tin with a little of your butter then put the rest of the butter into a large mixing bowl and beat until it becomes creamy and pale.
- Add the sugar, salt and vanilla and then beat again.
- Sift in the flour and mix to an evenly blended dough.
- Press the dough into the tin, smooth it out with the back of a spoon and mark the edge of the shortbread with a fork and cut into 12 wedges. Prick each piece twice.
- Chill the shortbread for 20 minutes.
- Heat the oven to 160C/gas mark 2½ and bake the chilled shortbread for 70 minutes or until golden and a sandy colour.
- Leave to cool for five minutes and then recut into wedges and serve.