Baking is something very close to my heart. Both my late Gran and Grandma have taught me how to bake over the years and I have fond memories of learning the secrets of the trade. This is my Gran’s tried and tested shortbread recipe. It’s 2 years this week since she passed and I like to remember her by wearing her pearls which I got as an heirloom and baking some shortbread. It takes about 15 minutes to make, 30 minutes in the oven and another 15 to cool. So if someone says they are coming over last minute, you can easily whip this up. Shortbread is so easy and making it fresh is so worth the taste.
You will need 8oz butter (room temperature), 4oz caster sugar, 8oz plain flour, 4oz cornflour.
Start by creaming the butter and sugar together. Add the flour and cornflour and knead until smooth, I always do this by hand as you can really cream the butter with your fingers.
Place in a tin and pat down using the palm of your hand or a spatula. Once smooth, prick with a fork to give the shortbread room to breathe, then cut into slices. Place in an oven at 180C for 30 minutes until golden brown.
Cover in caster sugar when it is straight out of the oven, re-cut and allow to cool in the tin.