Traditional English Shortbreads

Method

• step 1

  Preheat oven to 160°C/gas 3.

• step 2

  Lightly grease baking tray or place a piece of baking paper over the tin (to stop the unlikely event of the Shortbread sticking).

• step 3

  Place sifted flour and sugar into bowl and mix together.

• step 4

  Dice the margarine and gradually rub into flour until breadcrumbs.

• step 5

  Add vanilla essence and carry on rubbing in with fingertips.

• step 6

  When the mixture sticks together, place on floured workspace and gently knead until a soft ball.

• step 7

  Roll out until 1.5 cm in thickness, then cut into Shortbread fingers or petticoat tails. (Using a biscuit cutter is a good way to get a more defined shape)

• step 8

  Prick all over with a fork or a cocktail stick and (for petticoat tails) mark the edges as well.

• step 9

  Place in the oven for 15-20 mins and then leave to cool. (Make sure you take the Shortbread out when it is starting to darken round the edges of the biscuit)

• step 10

  Sprinkle caster sugar over the biscuits (after fully cooled).