Beat the butter and the sugar together in a bowl until smooth. (You can do this in a food processor if your butter is a bit cold.)
Stir in the flour until thoroughly combined. (If you are using a food processor, you can add the flour in this way.) Turn onto a clean work surface knead the dough just enough to bring the mixture together in to a smooth ball of dough.
Use a rolling pin to gently roll out until the dough is 1cm/½in thick.
Cut into shortbread rounds or fingers and place onto a baking tray lined with baking paper. Prick with a few holes. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
Bake in the oven for 15–20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
Same here haven’t baked properly in years and the last few days recipes are making me reconsider this. I may close the kitchen at work and get productive and do some baking thanks @Bobbi for tickling this for me.
@Bobbi Aye the shortbread fingers are delicious but when I make them I prefer to roll the mixture thinner and use a circular cutter to make circular shortbread biscuits! its the same method but a finer round biscuit. I love making them so easy to make a batch
Aye reduced the time because there thinner biscuit, I don’t use a cutter just upside edge of a glass with bit of flower on it to stop it sticking let me know how yours turn out ? I always struggle with the timing either to long or not enough
Thanks for the shortbread recipe Bobbi - I have this on my list of things to make along with scones.
For now, I came across a new use for overripe bananas.
Until noe I have been making banana bread and a variant thereof i.e. cup cakes, both of which are lovely and a good way to euse up overripe bananas.
I happened upon a new recipe that uses overripe bananas and this recipe is to make
“The BEST Banana BROWNIES I’ve Ever Made – Soft, Fudgy & Easy!”
There’s a chef on YouTube called Rik aka The Backyard Chef and he posted this a few days ago.
I have to confess that I made these brownies and they are the best brownies I have ever made - yes, it’s true - the best I have ever made (figure that out if you will).
They are also extremely healthy as they include “healthy ingredients” including oats and walnuts.
My variants on Rik’s formula is
I used whole rolled oats i.e. I did not grind them to male flour which is what he does
I used chia seeds as egg substitute (he suggests 2 tablespoons of yoghurt as egg substitute, though he himself used an egg)
Green & Black Organic cooking chocolate instead of chocolate chips
