Proper Old-Fashioned Shortbread

The 87th of 100 recipes chosen from the blog to go into my cookbook, this shortbread is so butterly good, that it’s practically a staple food in our kitchen!

Utterly delicious, delectable and delightful is this recipe for buttery, sweet shortbread! And also, they are a doddle to make and take just minutes.  The only downside is that it’s so easy to keep making them: perfect with morning espresso, afternoon tea, a quick dip into the tin just because….

Makes 8 – 12 slices in a 23cm tin

What you need…

1 x 23cm lightly buttered, lined fluted tart tin

175g plain flour

125g butter, cubes and at room temperature

50g caster sugar, plus extra for sprinkling

A good pinch of salt

1 vanilla pod, seeds scraped out/¾ teaspoon vanilla paste

What to do…

Preheat your oven to 190˚c / 375˚f / gas 5.

Chuck all the ingredients into your food processor and pulse until a dough is formed.

Dump the dough into your tart tin and use the side of a short glass to gently and evenly ‘roll out’ the dough to fill the tin. Fork the edges.

Pop into your oven and bake for 30 – 35 minutes and then cut it into 8 – 12 segments as soon as it comes of out the oven.

When cool, sprinkle with caster sugar.

That’s it! Enjoy with a hot cup of tea, an espresso or just by themselves – seriously yummy!

Inspired by…

Lisa Faulkner

How easy…

It’s a doddle!

 

 

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