Picking up things that I’ve put down for too long.
A new recipe post. It’s been a while.
A massive chunk of butter, sugar and flour = Fortnum’s Classic Shortbread. As with most things going on in my life this took twice to get right. Twice too many times.
Forcing myself back into some type of normalcy.
Grateful for baked goods, Laduree all the way from London, loving words, amazing friends, ice drip coffee and a diablo named Bonbon.
Take care not to overwork the dough
Fortnum’s Classic Shortbread
150g unsalted butter, softened
60g golden caster sugar
150g plain flower
60g rice flour
1. Preheat the oven to 120 degrees C. Lightly butter a 17cm square tin.
2. Cream the butter and sugar together in a large bowl. Add the flour and rice flour and use a wooden spoon to wrk all the ingredients together to make a paste. Knead lightly.
3. Press the mixture into the tin, using the back of a spoon to smooth down the surface. Use a table knife to draw a line down the middle vertically, then mark six lines across horizontally to make 14 fingers. Prick each one with a fork.
4. Bake for about 30 minutes, then remove from the oven and mark again. Return to the oven and continue to bake for 30 minutes until the mixture is set.
5. Mark into 14 fingers again then sprinkle with a light dusting of sugar. Cool in the tin for about 30 minutes, then cut into pieces and carefully ease out of the tin. Finish cooling the shortbread on a wire rack.