Monday Morning Cooking Club’s Shortbread

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.

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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!

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Granny's Shortbread
Votes: 9
Rating: 3.44
You:
Rate this recipe!
Print Recipe
Servings Prep Time
24 fingers 10 minutes
Cook Time
1 hour
Servings Prep Time
24 fingers 10 minutes
Cook Time
1 hour
Granny's Shortbread
Votes: 9
Rating: 3.44
You:
Rate this recipe!
Print Recipe
Servings Prep Time
24 fingers 10 minutes
Cook Time
1 hour
Servings Prep Time
24 fingers 10 minutes
Cook Time
1 hour
Ingredients
Servings: fingers
Units:
Instructions
  1. Preheat the oven to 150℃ (300 ℉). Grease a 28 x 21 cm (9" x 11") baking tin with butter.
  2. Process all ingredients in the food processor until you have slightly crumbly dough.
  3. Tip the dough into the tin and spread out evenly, pressing it with your fingers or a flat spatula until level.
  4. Bake until golden on the edges, approximately 1 hour.
  5. Remove from the oven and immediately cut into fingers with a knife and leave in the tin until cool.
  6. Sprinkle with the extra caster sugar and remove from the tin to serve.

 

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3 Comments

  1. Jan

    Thanks for this recipe, which l cooked from the book. When l cooked this recipe exactly as written, l found the shortbread was too brown. Are your oven temps fan forced?

  2. Lisa Goldberg

    Hi Jan,
    Nice to hear from you. Our oven temperatures are for conventional (not fan forced) ovens. it’s best to use the cooking times in the books just as a guide until you’ve made the dish once or twice and know how it cooks in your oven. Many ovens can be different and it’s best to check 15 minutes before the end of the suggested cooking time. If the shortbread was too brown just on the top, perhaps try again and check after 50 minutes at 150 C (instead of 1 hour) ? Were yours cooked well inside and just brown on the top?
    Regards
    Lisa

  3. Jan

    Thanks Lisa. My oven temp is auto for fan forced, so too hot @150 C. It was too brown throughout the shortbread. I will try the recipe again as you have suggested. Do all recipes in the book provide conventional oven temps? This will save me from other disasters as having the correct temp is critical to bakes.

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