In my last post I was giving you my verdict on my Grandma’s Victoria sponge.
This time, however, we are making shortbread. I say “we” because it is the first time I have ever made shortbread so Nana was there to supervise and because it’s Nana’s very own recipe, rather than from a book. (TheBakerKid tip: Only start to make your own versions or avoid the recipe book if you are very confident about what you are doing. Nana has been baking for about 60 years so she definitely knows what she is doing!)
So I guess you want to make it then…
Well, Nana has been very kind and, on this occasion, is going to let you use her own special recipe.
You will need:
130g (4½ oz) Plain flour
43 g (1½ oz) Cornflour
46g (1⅝ oz) icing sugar
115g (4 oz) softened butter at room temperature
20 cm (8 inch) loose bottom flan tin – no need to grease due to high butter content of shortbread (it should slip straight out).
(TheBakerKid tip: I have converted the imperial (ounce) weights to metric (grams) for us people who are used to grams, but I recommend using the imperial measurements if possible as they are slightly different.)
Preheat the oven to 150°C.
Put in a bowl plain flour, cornflour and icing sugar and SLOWLY mix together so that all the ingredients in the bowl are combined. Then add softened butter. (NOT MARGARINE!) Cut the butter into small chunks. Then it’s time to get your fingers in! Rub all the ingredients in with your fingers until it resembles breadcrumbs. Continue kneading until it binds together to make a smooth, dough like, mixture.
Now place dough like mixture into the flan tin and flatten out. (The Nana tip: Make sure it is all completely level before the next step because otherwise once you get it out of the oven, it’ll be very pointy all over the place like a volcano rather than being smooth like well – like a smooth thing!)
Then flute round the edge. There are lots of things you can do but I personally think that the handle of a knife is a good piece of equipment to use. Now get a fork and poke some holes in it. Get the fork holes so that they are in rows rather than just dotted around anywhere.
Now it’s time to put it in the oven. If you like your shortbread soft bake for 35 minutes. If you like it crispy then 40-45 minutes.
Once taken out, leave for 15 minutes before taking out flan, remembering to leave bottom of tin underneath because the shortbread will be to warm. Cut into wedges and sprinkle with caster sugar. When completely cold transfer to container. This lasts for ages because the butter seems to preserve it, but not when my Mum is around!