Toff's all butter shortbread biscuits
We have just been lucky enough to enjoy a nice week away in Scotland which was amazing. Scotland has the some of the most amazing scenery in the world in our humble opinion. Something that did wow us whilst we were there was the amazing produce that seems to pop up on every corner, and how very proud of their beautiful country the locals are.
Anyhow after a little waffling there, the point to this blog is this. Whilst sat there after a long cold walk, we all decided that a proper cuppa would do the trick. My wife Lucy laid out some local shortbread biscuits too. It was only then I remembered how much i love shortbread biscuits, especially ones from Scotland and with a cup of tea too!!
Now, however great those shortbread biscuits were, I think that our recipe is better!! so with that I give you the Toff chef all butter Shortbread recipe.
so enjoy, happy baking and dipping
All butter shortbread
1 lb unsalted butter
8oz castor sugar
4oz Ground rice or corn flour
1lb 4oz soft flour
1 teaspoon vanilla extract
1.Lightly grease two trays and line with baking parchment.
2. Cream together the sugar and butter in an electric or handheld mixer until light and fluffy. Sift the flour and cornflour into the bowl, add the vanilla essence and mix together until smoothly combined. Tip the mixture out onto a lightly floured surface and knead to a soft dough.
3. Roll out the dough between 2 pieces of baking parchment to a thickness of 1cm. Prick the dough all over with a fork and cut into triangles or whatever shapes you like, using a knife or a biscuit cutter. Put the shortbreads on the prepared baking trays and chill for at least 30 minutes.
4. whilst your shortbreads are chilling, pre-heat your oven to 170°.
5. Bake the shortbreads for about 20 minutes, until just turning golden brown at the edges. Leave on the baking trays for a few minutes to firm up slightly, then lift the shortbreads onto a wire rack. Dust with sugar and leave to cool.
6. Get dipping in tea!