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Traditional Shortbread
Easy and pleasing to make, the secret of this traditional shortbread is good room temperature butter. Traditionally made in a round tin, the triangular shaped shortbread biscuits are often known as petticoat tails.
Ingredients
- 150g butter
- 75g granulated sugar
- pinch of salt
- 225g Wessex Mill Plain White Flour
- plus sugar, for sprinkling
- plus butter, for tin
Equipment
- 1 x 20cm/8" round, loose bottom tin
- 1 x mixing bowl
Method
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Take the butter out of the fridge 30 minutes before starting to make the shortbread.
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Rub butter around the inside of an 20cm/8” inch round, loose bottom tin.
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Measure the sugar into a mixing bowl, add the salt, chop the butter into cubes on top and mix everything together until smooth.
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Add the flour and work it into the mixture with a fork and then using your hands to form a ball of dough.
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Press the dough into the tin, making the centre lower and thinner than the outside edges.
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Using your thumb and finger pinch the dough all around the thicker edges.
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Chill for 30 minutes and preheat the oven.
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Cut across and through the dough to form 12 triangles, press a fork to the base in each triangle.
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Sprinkle a little sugar over the top and chill for 30 minutes.
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Bake for 18-20 minutes then turn the oven off and leave for 20 minutes.
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Remove from the oven, re-cut the triangles and fork holes again if needed, then leave to cool in the tin.
