I will add a touch more sugar next time, but otherwise very soft and crumbly biscuits! The email addresses you've entered will not be stored and will only be used to send this email. Puts store-bought in the shade! Just go by eye: uniformity is the province of the conveyer belt not of home cooking. I enjoyed making these. Cream the butter and sugar, then add both flours and knead briefly. Cheers Nigella, I tried this today for the first time as I'm hoping to make a homemade christmas hamper of goodies for my nearest and dearest... gorgeous recipe, the shortbreads were light and really did melt in your mouth... thank you! Had to add a bit of extra butter since mixture was dry and baked for 15 minutes. Oops! -  Using the tip of a sharp knife cut the pressed-out shortbread into fingers. Such an easy recipe - I've made it twice in one week. I will never buy shop bought shortbread ever again. Sift the flour and cornflour into the bowl, add the salt and mix together until smoothly combined. Add the plain flour and semolina or cornflour/polenta. Don't even think of throwing the deseeded bits of vanilla bean away: stash them in a jar of caster to use next time a recipe requires vanilla sugar. Mix together the flour and semolina in a bowl or food processor. Expect a little goldenness around the edges, but shortbread should be not crisp but melting. These were easy to make and came out so good that all were devoured before long. Is great gluten free! Tip the mixture out onto a lightly floured surface and knead to a soft dough. Tip the dough onto a floured worktop and … Every rich-crumble-loving-yummylicious bite is a mouthful of heaven! Preheat the oven to 180°C. Preaheat oven to 160 C / Gas 2-3. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. Get up to 50% off a luxury towel set! This is a Scottish recipe. Put the icing sugar, plain flour and cornflour into the bowl of a food processor fitted with the double-bladed knife and give them a quick blitz (just to save you sieving, which is my most-hated job in the kitchen) before adding the butter along with the vanilla seeds you've scraped out of a vanilla pod. Really easy to do. A delicious light and buttery shortbread recipe which is as easy as pie to make!! Press into a buttered 22cm square tin or a 20cm diameter round tin and prick with a fork. Bake in the oven for about 30 minutes, until slightly coloured. Lightly grease a 30cm x 23cm roasting or traybake tin. But into squares/slices whilst still hot and allow to cool. Recommend doubling the quantity, though - disappears too fast to go around! Good Food Deal I dipped some in chocolate too just to add a bit of an edge. Something went wrong. Guaranteed success every time. Bake for 30-35 minutes or until the shortbread is light golden brown around the edges… Privacy policy, Was my first time making shortbread and it came out great. (I find the easiest way to do this is by cutting the vanilla pod in half across, and then splitting each short half lengthwise and prising out the seeds with the point and edge of a sharp knife. -  MethodPrep: 15 min › Cook: 30 min › Extra time: 15 min › Ready in: 1 hr. Gorgeous crumbly shortbread. Very crumbly, taste excellent. The cornflour improves the crumbly texture. And I hate to say this - as someone with a once-serious Bahlsen habit - but they are so much better than anything out of a packet. Member recipes are not tested in the GoodFood kitchen. 07 Dec 2010, Very nice, just like my mother made when I was little! ). Oh my word! Puts store-bought in the shade! Very yummy, rich and chic-looking shortbread. Put the confectioners' sugar, all-purpose flour and cornstarch into the bowl of a food processor fitted with the double-bladed knife and give them a quick blitz (just to save you sieving, which is my most-hated job in the kitchen) before adding the butter along with the vanilla seeds you've scraped out of a vanilla bean. Sprinkle with sugar and leave them to cool completely before storing in a tin. Really easy to do. This is a melt in the mouth shortbread, family eating some before being taken out of tin. Roll out the dough between 2 … Leave to cool slightly in the tin before turning out and cutting into slices with a non serated knife. Beat the butter and icing sugar until creamy. Method 1. Use the tines of a fork to make little holes in each marked-out biscuit: I press down about three times, diagonally, on each finger. Don't even think of throwing the deseeded bits of vanilla pod away: stash them in a jar of caster to use next time a recipe requires vanilla sugar.). However I think I'll make twice the amount next time, as it didn't last long. Remove the tin from the oven and let cool for 10 minutes or so, before removing, with a palette knife and your fingers, to a wire rack. Preheat the oven to 160°C/140°C Fan/gas mark 3/325ºF. Using the tip of a sharp knife, lightly mark out 20 squares of shortbread, then using a fork, prick the dough all over, making sure you go right through the dough.

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