Sometimes I feel like the simple things, the no fuss recipes, the traditional recipes. Today I felt like shortbread, something tasty that would just melt in my mouth. It was just one of those days. I hauled out my moms little recipe book, the one where she had written down her tried and tested recipes, because I knew that this recipe was a definite no flop recipe. My mom used to make this shortbread every year for Christmas… I can’t believe I am talking about Christmas already… oh well…. Christmas will be here before we know it, so…. Anyway back to the shortbread.
This recipe only has a few ingredients, and they are so quick to measure out and just do. I really did not feel like using my fingertips to rub the butter in with the flour mixture as the recipe stated, instead I decided to see if I used my electric hand beater for this, if I would get the same results…. well, need I say more. This worked like a bomb!! I am SOOOOOO doing this electric hand beater thing in the future, so much easier. I put it on low and mixed for close on ten minutes (yes, some flour did go flying around my counter top, but that is par for the course for being lazy, and so worth it!). During this mixing stage, it went through all the stages, the dry floury stage where knobs of butter were bobbing around trying to avoid the beater blades, then the bread crumb stage, once it reaches this stage, all the magic happens, and soon after it all comes together to form a dough. Once the dough is created, knead it ever so lightly. My mom’s recipe calls for it to be kneaded well and then to be rolled out on a floured surface and then cut into shapes about half an inch thick. I did not do this. For me, there just wasn’t enough dough to warrant making into shapes. I instead rolled it slightly to fit my greased 20 x 20 centimeter ovenproof dish, and then flattened it with my hands to meet all the corners of the dish. I then pricked it with a fork, and placed it into my oven. Once the baking was complete, I sprinkled castor sugar over the warm shortbread and cut it into fingers. I did divert from the actual recipe in my method, although the measurements were mostly the same.
Preparation time: 15 minutes
Cooking time: 50-60 minutes (Fan Oven) / 40 minutes (Conventional Oven)
Total time: maximum 1 hour 15 minutes
Makes about 36
2 cups cake wheat flour
2 tablespoons corn flour
85 grams icing sugar
250 grams butter (room temperature and salted)
Preheat oven to 150 degrees C (Fan Oven) / 160 degrees C (Conventional Oven) or 300 degrees F
Measure out all the ingredients and set aside.
Sift the flour, cornflour and icing sugar together in a medium sized bowl.
Add the butter, and with your fingertips rub together until a soft dough forms (alternatively use an electric hand beater and mix on a low speed until the soft dough forms, approximately 8 – 10 minutes of mixing and it would be an idea to place a kitchen drying towel over the beater and bowl to avoid flour flying around initially)
Once the soft dough forms, knead lightly and place in an oven proof dish, approximately 20 x 20 centimeters and flatten the dough down with your hands to smooth it out.
Pierce the top of the entire shortbread dough with a fork.
Place the shortbread dough in the preheated oven.
Allow to cook for 50-60 minutes in Fan Oven or 30-40 minutes in Convectional Oven, or until a light golden brown.
NB* I strongly advise measurements to be done with a digital scale, for me, it is the most accurate.