Shortbread Recipe

Shortbread

Recipe by Jackie Cameron

After the feast, coffee with shortbread is the perfect final touch. Shortbread, known by many to have originated in Scotland, is traditionally made in a round shape and cut from the centre in wedges. This symbolises the sun, a relic of the ancient New Year cake.

Yields: about 45 Portions

Ingredients :

200ml Sugar

470 g Salted Butter 

5 cups All Purpose Flour

½ cup Castor Sugar (Estelle, half a cup)

Method :

1) Cream the sugar and butter very well

2) Add the sifted flour

3) Knead well and press into tin (30 x 36cm) making sure the shortbread mixture covers the base

4) Dock or prick the shortbread very well all over

5) Put in the oven and bake at 160 ˚C for about 35 minutes or until cooked

6) Remove from the oven and sprinkle the shortbread with castor sugar. While still hot cut into squares

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Comments

[Donald Robson]

Hi, I recently made your chocolate mousse cake but used dark chocolate instead. Came out beautifully!!! I later made only the mousse but made a dark batch as well as a white batch, moulded them together and they looked and tasted great. Thanks for the help. Donald

[Jackie Cameron]

Hi Donald

I am so happy that you are using this recipe and extending and changing it a little bit here-and-there.
All the best with this and let me know if you have any foodie questions at all.

Have a lovely rest of your evening.

Yours in hospitality
Jackie Cameron
(Head Chef)