Shortbread FTW! Crumbly buttery shortbread… I like~

Edit: My mom called this morning and my dad shouted through the phone that he loved it! SUCCESS XD

Shortbread 1

Walker’s Shortbread and Arnotts’ Glengarry Shortbread where the brands my family got our usual stash of shortbread from when I was younger. Soft and buttery, my dad used to tell me to try my hand at making them. Which I did, but they turned out so crunchy and hard that I didn’t try making them again (And the recipe chucked into some dusty old corner). Not until a few days ago, while browsing through Tastespotting, stumbled upon (as the summary read) “The only shortbread recipe you’ll ever need …” and from there found my way to Geggie’s Grampa’s Shortbread.

Shortbread 2

So the secret is not in the rice flour, but in the cornflour! And I use it often in my cooking, thickening stuff for my otherwise watery combination of random stir-fry sauces for chicken. I was quite excited with the finding, so with ingredients in hand, I decided to make them and let my mom bring some home for my dad.

Shortbread 3

Looking at Geggie’s recipe, it called for a pound (~450g) of butter which I thought was too much. So I halved that along with the other ingredients and beat everything up with a wooden spoon. It came together so easily and in about 15 minutes, I had a crumbly mixture to which I ditched the spoon and used my hands to bring the dough together. As I didn’t have a small tray, I used a 20cm (roughly 8 inches) tart tin, filled it as much as I can and rolled the rest of the dough into balls.

Shortbread 4

Well, in conclusion, never bake individual ones for too long, else they will come out slightly burnt and crispy (I didn’t take pictures of them, but take my word, they were brown and hard). The ones in the tart tin however were divine, golden in colour, sweet enough and had the “melt in your mouth texture” even though they were a tad too thick. Next time, I’ll split the dough into 2 tins and not over bake the individual ones should there be any.

Thank you Geggie and your grandpa for such a simple yet delightful recipe. I’ll post my dad’s verdict as soon as he tells me. And seriously, this recipe is certainly “The only shortbread recipe you’ll ever need …”.

Taken from So… What Else, What Else, What Else?

Grampa’s Shortbread

  • 1 cup caster sugar
  • 2 cups cornflour/cornstarch
  • 4 cups all purpose flour
  • 1 pinch of salt
  • 1 lb (~450g) salted butter, softened (I used unsalted butter)
  1. Mix dry ingredients together, then work in the butter. It will be hard at first but it will gradually come together, as it becomes smooth, ditch the spoon and use your hands. (If you use the whole pound, remember to use a really large bowl and gently stir the butter in before mixing vigorously.)
  2. Press the dough into a tin of your choice (Geggie’s choice were two 12×8 inch pans). Make them about an inch thick and prick the tops with a fork.
  3. Bake them at 170˚C for 40 minutes, then turn the temperature down to 150˚C and bake until the top and sides are golden. Baking times vary and don’t burn them. (For my case, they were done in 35 minutes at 170˚C, crazy oven =A=)
  4. Take them out of the oven and sprinkle over some sugar (which I didn’t). Let them cool awhile before cutting them, not too long as they will crumble easily when cooled. Cut them as you like (Geggi’s were 1×3 inches). Serve with milk or hot tea.

It seem I like taking photos of stuff on the right hand side…

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