The Perfect Shortbread Recipe
This recipe appears in The Feast Goes On and comes to us from our own Lauren Fink’s mother Melanie. Another recipe passed down through the generations! It is quick to make, perfect to wrap up as a gift or, actually, keep it all for yourself.
The shortbread pictured (in the tin, below) were baked in the Le Creuset rectangular (28 x 21 cm) baking tin, available at www.everten.com.au. We’re thrilled that the Everten crew have given us this tin for our shortbread! We’ve been Everten fans for a while. They have pretty much everything we need in the kitchen and we don’t have to leave the house to go shopping. Delivery is really prompt – which we really like.
What we love about this baking tin is that it is REALLY non stick (we didn’t even line or grease) and it doesn’t scratch easily. This is a recipe where it’s better to cut the shortbread when they are just out of the oven and still in the tin, and I can’t tell you how many baking tins we have wrecked with scratches. We used an ordinary table knife for this batch, we didn’t press too hard and it didn’t scratch at all. Bonus!
- 175 grams Unsalted Butter chopped, at room temperature
- 45 grams cornflour (cornstarch)
- 225 grams plain flour (all purpose) flour (1 1/2 cups)
- 90 grams Caster (Superfine) Sugar plus extra for sprinkling
- Preheat the oven to 150℃ (300 ℉). Grease a 28 x 21 cm (9" x 11") baking tin with butter.
- Process all ingredients in the food processor until you have slightly crumbly dough.
- Tip the dough into the tin and spread out evenly, pressing it with your fingers or a flat spatula until level.
- Bake until golden on the edges, approximately 1 hour.
- Remove from the oven and immediately cut into fingers with a knife and leave in the tin until cool.
- Sprinkle with the extra caster sugar and remove from the tin to serve.