I acquired this shortbread recipe when I was singing with the RTÉ Philharmonic Choir. There was a team of 3 ladies who would provide tea and biscuits for us at our break. As a special treat at the first and last rehearsals of the year one of them would make homemade shortbread. This is her recipe.
Shortbread is also my dad's absolute favourite thing to eat. So for Father's Day, I had to make it for him. I whipped up a batch before we started barbequing (what else could we do for dinner on a sunny Father's Day?) and let it cook in the oven while we were eating. It made a delicious dessert, I only wish we'd had a few strawberries to have with it.
This is a really easy recipe that anyone can use to make delicious shortbread. I especially love that it only has four ingrediants.
Preheat your oven to 150°C. Next, measure out into a bowl your flour, sugar and cornflour.
Next, measure out your butter and melt, either in the microwave or on the hob. It took just under a minute to melt it in my microwave.
Mix the dry ingrediants together and make a well in the centre. Pour the melted butter into the well.
Stir the butter into the dry ingrediants until it all comes together into a ball.
Grease a small baking tray thoroughly. You can also use a round cake tin with a diametre of approximately 20 cm. Place the dough onto the tray and using your hands, spread it out across the tray until it covers it.
Put the tray into the oven and bake for 25 mins. After the 25 mins, turn off the heat but leave the tray in the oven for at least another 35 mins to allow the shortbread to dry out and crisp up.
The shortbread is done when it is a golden brown colour and feels firm to the touch. Immediately after removing from the oven cut the shortbread into squares (or wedges if you are using a circular tin), sprinkle with granulated or caster sugar and leave to cool in the tray.
Once cool enjoy with a cup of tea or fresh strawberries. Delicious!