Classic Shortbread Rounds and Shapes Recipe
Layers of crumbly all-butter Scottish shortbread topped with thick, slow-cooked caramel and a glossy blanket of Belgian chocolate.
Ingredients
- • 280g (10oz) Plain Flour
- • 60g (2oz) Corn Flour
- • 225g (8oz) Butter (we prefer salted for shortbread)
- • 113g Caster Sugar (4oz)
Preparation Steps
Preheat the oven to 180C/356F
Mix the softened butter and sugar together with a hand mixer. Don't cream it as you would for a cake, mix until just combined.
Add the flour and corn flour.
Stir together using a wooden spoon, and then use your hands until it forms a dough.
Place the dough in the fridge for half an hour for it to firm up.
Roll the dough out until it is approx 5mm thick.
Use a cutter to cut your preferred shape. Rounds are a classic shape but stars for Christmas work nicely!
Place the shortbread on a lightly greased tray or one lined with baking paper. The shortbread does expand a little, so you will need more than one tray, and you want to space them out so they won't touch as they bake.
If the rolling and cutting took a while, refrigerate them for another 30 minutes to help them keep their shape, or you can bake them immediately.
Bake for 15-20 minutes, until they start to colour very slightly on the edges.
Once they're out of the oven, sprinkle with caster sugar.
Cool on the tray. They will still be soft and will harden up as they cool.