Shortbread. I have been making shortbread for most of my life, with my Nanny J first and then later at school, and now it is a quick and easy base for puddings or a snack for the crew.
Just 3 ingredients: plain flour, caster sugar and butter.
However, there is much contention over how to combine these three simple things.
So, I have a challenge for you. Which one do you find is best?
180g flour, 125g butter (salted), 55g caster sugar
Cream the butter and sugar together until smooth and pale yellow (like in a cup cake mix). Stir in the flour to make a smooth paste, turn out onto a flat surface and roll out gently until about 1/2 inch thick. Cut into rounds or fingers and place on a tray, put the tray in the fridge for 20 mins. Bake in the oven for 15-20 mins (until golden brown) at 190 C.
Second (and traditionally for me):
150g plain flour, 100g salted butter, 50g caster sugar
Rub the flour and the butter together to make crumbs (like a crumble mix). Stir in the sugar and work the mix together into a ball. Knead lightly, roll out and pat smooth. Slide onto a baking sheet and score lightly. Bake at 160 C for 30 mins. Cut while still warm.
I have tried both in the last few weeks and though equally quickly devoured by the crew, I still prefer my Nanny’s recipe (no. 2). Which one do you use?