Monday, 25 February 2008

The world's easiest home-made shortbread?

Take 6oz of plain flower, 4oz of butter and 2oz of (preferably) golden unrefined granulated sugar. Mix the whole lot in a bowl until it all starts to cling together, roll out on a board to whatever thickness you fancy, cut into squares or whatever and sprinkle some of the sugar on top of them.

Bake in a medium oven for about 15 minutes or so, less if they are very thin, more if they are very thick and allow to cool completely before eating. No preservatives needed, they will not last long enough for them to be needed!


Mrs Green said...

lovely! One of our favourites. It's even better with a little semolina flour added. I don't know what it does, but it adds something great! (and keeps for ages. I found some shortbread in the freezer from 18 months ago and it still tasted perfect).

Mrs G x

Heather said...

I tried this recipe this weekend, and it was delicious! And you were right; they didn't stay around long enough to worry about preservatives!

Thanks for such a great recipe!