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I use ounces for this one as it's been passed down from my Gran to my Mum to me, and it's also easier to remember the amounts! 4-8-12
4 ounces (113g) castor sugar
8 ounces (225g) softened unsalted butter
12 ounces (340g) plain flour + a little extra to flour the work surface
preparation 5 mins • you cook for 10 mins •
Makes 20-25 depending on size and shape
Watch a 30 second preview of my cook-along video below
Shortbread is the most moreish of biscuit! You may have just eaten a big Christmas dinner but you'll always have room for a piece of buttery shortbread. I dare you to only have one! These are so easy to make and it's great to get the kids involved using their favourite pastry cutter shape - Angel or Power Ranger, these shortbread biscuits are delicious.
Food processor
Non-stick baking tray
Rolling pin
Pastry cutters
Fork
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This video is more for demonstration purposes as you may be making larger quantities. You can start by cooking-along then continue alone to make as many as you like, or watch the videos first then cook without them. If you're going to cook-along then preheat your oven to 180c. Have everything weighed out and ready with your food processor plugged in and plenty of room to roll out the dough. Now click here!
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This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.
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Put the butter, sugar and flour into your food processor and blend until you have a crumby mix. Lightly flour your work surface and then empty the dough on top. Bring the dough together with your hands into a ball. Flatten slightly with your hands, lightly flour your rolling pin and then start rolling out.
Roll out until you have a nice flat area about half a cm thick. Cut out your shapes and carefully place them on a baking tray. Gather up the remainder of the dough, bring together into a ball again and repeat the process until all the dough is used up.
Lastly using a fork, prick the shortbread all over before baking in the oven for 20 minutes until they just start to turn golden. Remove from the oven to a wire rack to cool and harden.
I hope that you enjoy them.
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