My parents prefer my shortbread to my Nan’s – they’re a bit odd really but they are getting on a bit so I guess that might account for it. Anyway, having shared the secrets of the best ever shortbread, here is my shortbread recipe. I think they like the citrus in this but also the thinner slightly darker biscuits. You’ll see that they are very much based on my Nan’s shortbread though.
I tend not to eat this as biscuits – I prefer to use the shortbread dough as pastry for my Christmas mince pies and for that, this is perfect. It was an idea I got from a Sainsbury’s magazine which suggested using your favourite shortbread recipe instead of pastry.
225g butter (must be room temperature)
85g icing sugar
250g plain flour
85g corn flour
2 tsp vanilla extract
Zest of half a lemon and half an orange
2 tsp orange juice
- Line a couple of baking trays with parchment and preheat the oven to 180C
- Cream the butter, sugar, vanilla, orange juice and zest together until light and fluffy
- Whisk in the flours until it forms a dough
- Roll the dough into a firm sausage, about 2 inches in diameter then roll in clingfilm and let it firm in the fridge for at least an hour (you can freeze at this point too)
- Once the dough is firm, using a sharp thin knife cut half centimetre slices and arrange on the baking trays (they don’t spread very much)
- Bake for about 15 minutes when the outsides will begin to darken slightly
- Cool on racks then store in an airtight container. These should last for over a week (yeah right – in my dreams!)