Prep 5 mins
Cook 35 mins
I got this recipe from a British company - Lakeland. I made it last night and it got a 5+ star rating from my husband and I :-) Very easy to make, and very delicious. I also made Lemon Kafir Ice cream, and served the shortbread with that - a marriage made in heaven! I'll post that recipe too. I've made shortbread before, of course, it's a British classic and with one side of my family being Scottish (the home of shortbread) it's long been a favourite. But this recipe is particularly good - and easy! Hope you enjoy. PS Don't replace the butter with margarine - it won't taste good. It has to be butter to get the taste, I'm afraid.
- Preheat oven to 180 C / 350 F / Gas Mark 4.
- Cream the butter and sugar together in a mixing bowl.
- Work in the flour with a wooden spoon or mixer. It won't look right - just like a pile of crumbs. That's how it should look.
- Press into a mould / tin (I used an 8" round shortbread ceramic mould) - and I really mean press. Pour out a pile of the crumbs, press them down until they're compact, then spread the rest over and compress them down too, then bake in moderate oven for 35 - 45 minutes, or until the shortbread is golden in colour.
- Remove from the oven and allow to cool BEFORE turning out of the mould / tin.