Friday, 24 July 2015
Looking through ingredients, we needed something quick and easy to fill the oven whilst we made a double batch of choc chip nut butter cookies. It had to be a bake that wasn't fussy or requiring kit like a mixer...
Grabbing 160g room temperature butter, 250g Dove's Farm Plain flour, 85g golden caster sugar (plus a little less than a Tablespoonful for sprinkling) and a teaspoon of baking powder. This is what we did -
The sugar and butter was 'creamed' (mixed by squeezing with ONE clean hand - always keep the other free for answering door/tweeting/whatever).
Then the dry ingredients were included and mixed until it came together in a sort of dough.
Lining a rectangular baking tin, the dough was pressed out to cover the tin.
Placing the shortbread into a pre-heated 160ºC fan oven (top shelf) it was baked for 25 minutes, checked then returned to the oven for a further 20 minutes. You may need to check your bake depending on your oven... we were also baking cookies at the same time so the oven temperature varied a little throughout the baking time.
Once thoroughly baked and just starting to brown, the shortbread was removed from the oven, sprinkled with a scant Tablespoon of caster sugar and allowed to cool in the tin for five minutes. The
shortbread was then scored (we used a metal palette knife) to make portioning easier later.
After cooling fully in the tin, the shortbread was lifted out on the greaseproof paper and cut through (we used a cheese knife from a set that's never been used on cheese!) to make bite sized pieces. We made 18 biscuits with this amount of ingredients.
Some biscuits were stored in airtight containers and a couple were taste tested with an espresso after a damp dog walk. The shortbread was judged as "wow" and I was told "you *need* to eat this". Success on a plate.