Today has been gray and a little rainy – perfect weather for a quiet day indoors. The boys went in to town to take Reuben to Karate, so Mia and I stayed home and made Shortbread.Inspired by this post from mousehouse about colouring books, we finished the afternoon with a cup of tea and shortbread over a colouring session of The Very Hungry Caterpillar. A lovely way to spend the day.
Below is my recipe for Shortbread, made from pieces of Alexa Johnstons Shortbread recipes blended with a couple from Edmonds. It’s easy, and comes out pretty much perfect every time, even when slightly overcooked it is still buttery and soft. I hope your weekend was slow and snoozy too.
- 250g Butter, softened to room temperature
- 1 Cup Icing Sugar
- 2 Cups Flour
- 1 Cup Maize Cornflour – I use Edmonds
- Cube the Butter and place in a blender with the Icing Sugar, blend till creamed.
- Sift flours in a separate bowl, add to the Butter mix. I literally take the top off the blender and plop it in rather than trying to pour it down the spout while spinning.
- Blend everything till fairly well mixed, I usually stop it a few times and get the wooden spoon in to scrape the sides and lift the mix. This helps it blend easier.
- Remove from the blender onto a floured surface, knead until it is a smooth consistancy – this usually doesn’t take more than a minute or two. If it seems too sticky add a small amount of extra flour.
- For cutting, you can choose – I either flatten the dough to about 1/2 cm thick with the palm of my hand, then we use a cookie cutter to cut shapes OR I shape into a log of about 8cm high and slice off 1/2 cm slices.
- Place your cut shortbreads into a buttered tray, alternatively you can line a tray with a sheet of baking paper.
- Bake for 25-30 minutes at 150 deg celcius, remember to spin the tray in the oven at least once to allow for a nice even bake. All the recipes I have read say to bake till slightly golden, but I really find it hard to tell when colour changes on shortbread – if it is the correct amount of baking time and looks golden on the bottom then don’t overthink it and keep cooking, it will be ready. Cool on trays on cooling racks.