🏴 SHORTBREAD 🏴
This is totally an heirloom recipe. And another one that I am sure everyone makes differently. This is my mum’s recipe, and she is to shortbread as Italian nonnas are to pasta. She can make this in her sleep, and it’s perfect every time! This ‘biscuit’ style is not traditional, but they are addictively crumbley and delicious, now my much preferred way to eat shortbread!! Even though I have the recipe and make it, mum’s still is the best, although I am pretty sure if you give this a crack you will be thrilled with the results 👍🏻👌🏼🏴
Makes a tin’s worth
250g unsalted butter (take out fridge night before)
250g plain flour
125g corn starch
100g caster sugar
25g icing sugar
Put everything in stand mixer and mix continually till it clumps together. Stop it immediately, do not continue to mix. Push together with your hands, and divide in two. Sprinkle surface with plain flour and rice flour, then roll out to about 5mm and use a circular cookie cutter to cut into biscuits. You can gather the cuttings and re roll to make more.
Place all on a lined baking tray and bake in a pre heated oven at 160c for 15 minutes. They shouldn’t go brown, just an even pale colour all over. Take off tray and leave to cool on a wire rack. Dust with caster sugar. Delicious.
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