Wikipedia’s definition of shortbread: Shortbread is a type of biscuit or cookie in America,
Shortbread reminds me of family get together’s and especially Easter. Every year from about February supermarkets and food shops start to flood their shelves with shortbread (that is if they havent left them on their shelves from Christmas). These mass produced biscuits or cookies if you are America come in all sorts of decorative tins and trays in all sorts of varying shapes and sizes and with just enough shelf life to get you through the year but just falls short of being in date for Christmas ( I find shop bought Christmas puddings also have this problem).
Having tasted many types of shortbread I can say with great authority that most of them taste like the sort of biscuits you would find at the back of your Nan’s cupboard. 5 years old and passed their best. It’s with this though of eating Granny’s old biscuits in mind I ponder why more people don’t make their own shortbread? I know not everyone has the baking skills of Paul Hollywood or Mary Berry but with no chance of a soggy bottom you really should give them a try.
The recipe for shortbread in its most simple form is very easy to follow 1 part sugar /2 parts butter / 3 parts flour but over the years like most recipes us chefs have added a bit of this and a little bit more of that.
55g Caster sugar
180g Plain flour
Turn your oven to 190°c, beat the butter & sugar together until you get a smooth. Add in your flour until you get a smooth paste. Place your mixture on a work surface & gentle roll out untill even. Cut in to rounds, fingers or even numbers, place on a baking tray, sprinkle will a little extra suagr & chill for 20 minutes bake in the oven for 15-20 mintues or until pale golden-brown colour. Allow to cool on a wire rack.
Once you have mastered this recipe you can start to become all chefy and add ingredients like lemon zest, dried strawberries or move up to millionaire short bread.