I’ve still lots of recipes to try from my Great British Bake Off Everyday recipe book, so here’s another. An easy recipe but a stable favourite that’s a base for so many other recipes.
What you need:
220g unsalted butter, softened
30g icing sugar
80g caster sugar
300g plain flour
What you do:
Heat your oven to 160c. Grease a traybake tin or cake tin.
Beat the butter in a mixing bowl either with a wooden spoon or electric mixer till creamy.
Sift the icing sugar into the butter and mix.
Beat in the caster sugar for a couple of minutes until light and fluffy.
Sift in the cornflour and beat in.
Sift in the flour and mix in with a wooden spoon or spatula, it will end up as a crumbly mixture.
Tip into the prepared tin and spread, press down and don’t forget to do the corners. Prick all over with a fork.
Bake for approx 35 minutes until golden brown. Although I had to bake mine for 45 minutes.
Once out of the oven, cut into fingers. The recipe reckons you get 24, I got 18. Sprinkle with some caster sugar and leave to cool completely before attempting to remove from the tin.
The shortbread fingers will keep for about a week in an airtight container (if they last that long). They are very crumbly and just melt in the mouth!
Until next time, Happy Baking!