Tuesday 8 April 2014


Click here for the 'Seeds of Eaden' seed shop

Shortbread is fantastic served with an afternoon cup of tea.  I love home made shortbread as it reminds me of past days and everyone seems to love it.  You can add ingredients such as lavender, currents or hazelnuts to spruce it up once in a while.


300 g / 10 oz unsalted butter

300 g / 10 oz plain flour

170 g/ 5 oz sugar

1 teaspoon vanilla extract


Cut the butter up into small cubes.  Mix together with the sugar until smooth and then add the vanilla extract.  Gently add the flour to the mixture, ensuring that you do not work the flour too much.

Squeeze the dough together to form a ball and roll out onto a lightly floured surface to a thickness of 1 cm.  Cut shapes using biscuit cutter or knife and place on a baking tray lined with baking paper.

Chill in the fridge for 15 minutes to ensure the biscuits hold their shape. Preheat the oven to 160C/325F/Gas 3.

Sprinkle the biscuits with sugar and bake for 15-20 minutes until pale golden brown.
Allow to cool on a wire rack.

For related articles click onto:
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Recipe for Egg Custard
Sponge cake recipe 

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