I have been procrastibaking instead of working on my assignments recently, so here is my Shortbread recipe:
- 200 g plain flour
- 200 g butter (salted or unsalted)
- 100g icing sugar (or icing mixture)
- 100g cornflour
Sieve the dry ingendients into a mixing bowl. Cut the butter into small pieces and put into the flour. Then with your fingers rub the butter into the flour mixture until it forms a dough. Roll and cut into bikkies, or roll about a tablespoon worth of dough between your palms and flatten to ~1cm thick. Place on a greased/baking paper tray and bake at 180 until golden brown. Ice if desired
Basic shortbread is always a welcome classic, but there is so much potential for variation.
- Cinnamon/Ginger: Add a decent shake of cinnamon (powdered) with the dry ingredients, and then addd finely chopped crystalised ginger once in a dough
- Chocolate Chip: Add as many choc chips at the dough stage as you like. I tend to add more until the bikkies lose structural integrity if more are added.
- Chocolate: Add a shake of cocoa or drinking chocolate with the dry ingredients. Otherwise mix a dollop of nutella or similar through the final dough.
- Chilli: A touch of chilli can give a nice zing, especially with a chocolate base. Be careful to only add a little chilli powder, as it seems to get stronger with baking.
- In general: Try anything you want. As a general rule add powders at the dry ingredients and lumps/liquids into the dough. Be careful with liquids as even a spash can have a large impact on the textre and a little extra flour may be required to compensate.