I love shortbread, but I had horrendous flashbacks of trying make it in Home Economics class in school. It was a nightmare to roll out, stuck to the counter top, and was impossible to cut out and transfer to the tin neatly.
All this changed, when I discovered this recipe from the amazing women who run the The Edible Flower, in Ballyinahinch. This recipe is incredibly easy, doesn’t need to be rolled out, and is easy to cut into neat fingers for serving. These also make lovely little gifts if you fancy them up in a nice bag, or tin.
315 Grams Butter
350 Grams Self raising flour
120 Grams Caster sugar (plus a little extra to dust the finished shortbread with)
120 Grams Corn flour
1/2 Tsp Salt
1 1/2 Tsps Cinnamon (optional)
Preheat your oven to 140 degrees
Melt the butter in a pam over a low heat, or in a microwave in short bursts
Weigh out all your other ingredients in a bowl and add the melted butter
Mix until it is a soft dough, making sure there are no floury bits
Press the dough into a 20cm x 30cm Swiss roll tin. You can smooth the top with a palette knife if you want it completely smooth, but don’t worry if you don’t
Bake in the preheated oven for 60 minutes. Once cooked, cut into fingers, while still warm. Sprinkle lightly with a little caster sugar
Makes 28 large or 56 small fingers of shortbread. This shortbread freezes really well, and also makes really nice gifts for people
These are super
quick and easy to make and can be adapted to suit what you have in the
cupboards. I’ve used these in the past
as a good way to use up Christmas or Easter chocolate. I’ve used bog standard supermarket own brand
chocolate in this recipe, but use what you have.
If you are trying to amuse little hands, kids enjoy helping make these. This is an ever changing recipe, and in the past I’ve used everything from jelly beans, and honey comb to mini crème eggs. Your job is to find your favourite combination, or use this recipe to clear out all temptation you have lurking after the holidays.
Chocolate (I used a mixture of milk and dark chocolate)
50 grams Butter
2 Tbsps. Golden
10 Rich Tea or
10 Marshmallows (I cut these in half, but you can leave them whole if you prefer)
Break up the chocolate into small squares and put in a bowl with the butter and golden syrup
Place the bowl over a pot of simmering water, make sure the bowl doesn’t touch the water (you can melt the chocolate in the microwave, but I prefer to do it this way)
Stir occasionally as the chocolate melts.
In a separate bowl, break up the biscuits, and add the malteasers, and marshmallows
When the chocolate has melted, pour two thirds over the biscuit mix. Stir the biscuit and chocolate mix well. Line a 15cm x 15cm tin with parchment paper, and press the mixture into the tin.
Cover the mixture with the remaining third of the chocolate to create a layer of chocolate on top. Allow to cool for 1 hour, and this cut into bars (makes 16)