I’m starting my blog post with one of my favourite bakes of all time. I learnt how to make shortbread at school and I have been making it ever since. My teacher taught us to remember the quantities of ingredients as “2, 4, 6” back in the day when pounds and ounces were the only unit of choice. Nowadays I do the conversion subconsciously each time I make a batch.
Since moving to Scotland, the motherland of this well known bake, I have acquired a number of traditional shortbread moulds which help transform something that looks a wee bit on the plain side into a real show-stopper. The one in the middle of the picture above was recently given to me by a friend. It’s a real beauty and the mould I used to make the shortbread in the image below.
So, to the recipe. If you don’t have a mould, press the dough into an 18cm square tin. You can also roll it out to a thickness of about 1cm and stamp with cookie cutters (picture below) – this quantity of dough will make 12 x 6cm rounds. For a non gluten free version, use white spelt or plain wheat flour.
Makes: 1 x 15 x 20cm slab or 12 x 6cm rounds
- 50g caster sugar + a little extra for dusting
- 100g good quality lightly salted butter, softened
- 175g gluten free plain flour blend (such as Dove’s Farm) + a little extra for dusting
- Put the sugar in a bowl with the butter and mix together until soft and creamy. Add the flour and gradually work the ingredients together until well blended, then bring the mixture together with your hands to form a soft dough.
- Lightly dust a 15 x 20cm shortbread mould with extra flour and press the mixture into the mould, making sure it is packed snugly into the corners. I usually start to gently peel the dough back from the mould edges before turning it over onto a lined baking tray and giving it a bit of a thump to remove it from the mould.
- Prick the top with a fork and chill for at least 30 minutes. If you don’t have a mould, form into a 15 x 20cm rectangle. Neaten all round, then press the edges and prick the top with a fork. Prick and chill as above.
- Preheat the oven to 180ºC (160ºC fan oven, gas mark 4). Bake the shortbread slab for about 35 minutes until lightly golden all over (smaller cookie shapes will take about 20 – 25 minutes). Cool for 10 minutes, dust lightly with extra sugar and transfer to a wire rack to cool completely. Break into small (or big) pieces to serve. Shortbread keeps well if you can leave it alone long enough – over a week in an airtight container or tin.