Project Food Blog

Speedy Shortbread

Picture the scene, we're in our pyjamas, just about to head up to bed, when my youngest announces...
 'Mum..... I 've got to make something for the class, for everybody to try.....' 

'OK cool,'  I reply, 'we'll do something on Wednesday when I pick you up early...' 

Dead silence..... then.... 'Mum, it's got to be for tomorrow, Miss forgot to do the letter on Friday...'

I take a few deep breaths, then smile reassuringly and suggest we look in the cupboard to see if we have anything....

Plain flour. sugar... Hey presto, Shortbread... (Thank the Lord!)

20 minutes later, 30 round biscuits are baking merrily in the oven, homework done and all we need to do is wipe the surface down where we rolled out the dough.

Alright a couple of them might have been a little sunkissed, but crisis averted nevertheless;  for today at least!

Here is the recipe that saved the day... 

125g butter
55g caster sugar
180g  plain flour
Heat the oven to 190C/375F/Gas 5
Beat the butter and the sugar together until smooth
Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick
Cut into rounds or fingers and place onto a baking tray. Sprinkle with icing sugar and chill in the fridge for 20 minutes
Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack

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