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Shortbread |


Ach aye is your nana in need of a treat? Well, my bonny lad, it's time to whip her (and yourself) up some gusty (Scots for tasty) shortbread biccies! This recipe is from Brian Lagerstrom's Youtube.


Prep time: 20 minutes

Cooking time: 45-75 minutes

Makes: 10 shorties


Ingredients:

160g flour

55g white rice flour

55g sugar

110g butter

1/4 tsp salt



1. I hope you like Grease, because this is going to get a little Sandy


Preheat your oven to a cool 135c and line a sheet pan with grease proof paper.


Find yourself a big bowl (or a stand mixer if you're an Inspector Gadget baker (I hope your stand mixer has a fan and a mirror as well, otherwise what's the point)). To the bowl add: 160g flour, 55g white rice flour, 55g sugar, 110g butter and a 1/4tsp of salt (so all the ingredients, in the bowl please! Bosh).

Mix with a wooden spoon, or your mixer Mr Gadget, for a few minutes, until the mix looks like big clumps of sand, or little pebbles. You could tip this on the floor and pretend you're in Ibiza if you want, but maybe don't.


Knead with your hands for 10 minutes (or your mixer) until a solid ball of dough is formed, and there are no pebbles left behind.

2. Holey smokes batman! This shortbread is taking a forking


Once you have your boulder of pebbles - AKA dough ball - move it onto the sheet pan lined with grease proof paper. Press the dough into a rectangle that is about 20cmx17cm big. It doesn't have to be perfect and if you prefer your short bread thick like a caber tossers thighs, then make the rectangle smaller.

Lightly and evenly cut lines with a knife in the shape of shortbread bars as markers for later.

Use a fork to firmly pierce the dough in regular lines (not all the way through), until it is evenly covered. (You don't want the holes too close together, otherwise you won't be able to bite off your age in holes later on).

Bake the shortbread in the oven for 45-75 minutes, depending on how crispy-cronchy you like it. It will be soft and crumbly at 45 minutes and very crunchy at 75 minutes.


Once cooked to your liking, take out and cool for 10 minutes, or the same amount of time that it takes a golfer to figure out the lay of the land.


Finally, cut along your pre-cut perforations whilst warm, but not hot and crumbly.


Sprinkle over sugar if you so desire!


Dink and sink!




Food for Thought

Lizzy says: "Shortbread is my version of Proust's madeleine; they are instant nostalgia treat for me - I am transported back to being pushed in a wheel barrow, playing Sorry, and playing with our Grandparent's dog that looked like Lassie. This recipe had exactly that effect, but somehow they were even tastier. I'm not sure how necessary the rice flour was, as obviously it's not a traditional Scottish ingredient - and now I will have a big bag sitting at the back of my cupboard for god knows how long... so maybe I would play around with that in future. Or add more rice flour in order to use mine all up! But this was very quick and easy overall and very worth the work! 10/10 "




Kate says: "Maybe this is the same for most people, but shortbread reminds me of my Grandma, so there was a certain nostalgia that needed to be recreated when making these. I would say they were about 90% of the way there. My major problem came from my oven temperature. I think I had it too low initially because the biscuits were in there for about an hour and a half (which encompassed a trip to the shops) so I think that would be something I could tweak. The rice flour was also interesting, I'm not sure if it was necessary but maybe it was - I think cooking it in a big block probably made the most difference. 8/10 almost there but need a few tweaks to be greatest gasp material"



9/10 Gasps


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