I made two different batches, one regular and one had flaked almonds through it for a subtle flavour addition. I used to use macadamia nuts in Australia, but they aren't all that readily available here so settled for almonds this time.
I sent Pete into work the next day with enough for each person in his office (its a small office don't worry, I'm not setting up a factory line in my kitchen) and apparently, most people initially hesitated to have a piece, and then came back asking if there were seconds! Success!!
Ingredients:
250g butter
1 cup icing sugar
3 cups plain four (plus a little extra)
Method:
1. Cream butter in a bowl until it is pale and smooth (about 3 minutes)
2. Add in the icing sugar gradually and beat until light and fluffy.
3. Add the flour one cup at a time and gently fold it into the butter mixture. I needed a little more than 3 cups, so have a little extra in case. You want the dough to be fairly dry and not at al sticky.
4. Knead for about 5 minutes until smooth.
5. I then baked mine in two separate round cake tins. Separate the dough into two pieces (and at this point, add the nuts to one batch if you so desire). Press each piece into a cake tin lined with non-stick paper. Smooth the surface with a small rolling pin.
6. Crimp the edges of the shortbread with a fork.
7. Using a cookie cutter or a small glass, cut a circle into the middle. The recipe I followed left the middle piece in, but as my oven is super hot, I took it out to allow the shortbread to cook all the way through as I can't turn my oven very low to leave it for longer!
8. Cut the shortbread (prior to cooking as it will crumble if you try only after baking) into segments and using a fork, prick the shortbread on each segment.
9. Sprinkle with a light dusting of caster sugar and bake for 40 minutes or until very lightly coloured.
Don't wait for Christmas to enjoy, wait for a cup of tea to brew!
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