Durban - Shortbread should have a short, crisp, buttery texture and this is achieved firstly by using butter to bake with and then including either cornflour or rice flour in the ingredients.
Make sure you bake your shortbread long enough as under-baked shortbread has an unpleasant doughy texture. I often switch off my oven and leave the shortbread to cool down in the oven and this way I make sure it is baked through.
Beautifully packaged, shortbread makes an ideal hostess gift over the festive season.
It’s also perfect to enjoy with a hot beverage anytime.
Classic shortbread
Makes a large quantity
4x250ml cake flour
500ml cornflour
330ml caster sugar
500g butter, slightly softened
extra caster sugar for sprinkling
Combine the flour, cornflour and caster sugar in the bowl of an electric mixer.
Use the paddle or K beater attachment. Cut the butter into cubes. Switch on the machine and add the cubes of butter slowly, mixing until it comes together and forms a ball. Shape as desired.
SHAPING: The dough can be pressed into 2 greased pans 30x40cm. Prick with a fork and bake at 160°C for 40-50 minutes until pale golden brown. Remove and sprinkle with caster sugar. Cut into squares or fingers while still warm. Cool completely before removing from the pan.
The dough can be pressed into round fluted cake or quiche tins to make petticoat tail shortbread. Prick the dough with a fork and bake at 160°C until pale golden.
Remove and sprinkle with caster sugar and cut into wedges while warm.
The dough can be rolled out on a floured surface about 5mm thick and cut out with a cookie cutter. Place on a greased baking tray and bake at 160°C for 10-15 minutes until pale golden. Remove from the oven and sprinkle with caster sugar.
FLAVOURING: For easy variations add one of the following to the dough while mixing. The grated rind of an orange or a lemon, 45ml finely chopped rosemary or lavender leaves, 15ml ground cinnamon or 60ml cocoa powder for chocolate shortbread.
Greek shortbread
Makes 4 dozen
300g butter, softened
60ml caster sugar
1 egg yolk
10ml vanilla extract
10ml brandy
grated rind of 1 lemon
2ml almond extract
100g blanched almonds, roughly chopped
650ml flour
icing sugar for sifting
Cream the butter and caster sugar until light and creamy.
Add the egg yolk, vanilla, brandy, lemon rind and almond extract and mix well.
Add the almonds and flour and mix to form a dough.
Roll spoonfuls of the mixture into logs and then shape into crescents.
Place on to baking trays lined with non-stick baking paper.
Bake at 160°C for 20-25 minutes until light golden brown.
Remove from the oven and sift generously with icing sugar.
Sunday Tribune