Difference between revisions of "Shortbread"

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Makes enough for 3 people in two sittings.  Store in a tin.  Adapted from "Cooking with competence" from AEG.
 
Makes enough for 3 people in two sittings.  Store in a tin.  Adapted from "Cooking with competence" from AEG.
 +
I put in around 2oz less sugar than they suggest.  To form the dough, the water is essential as a result.  Hoever, if you are in a humid enviornment, you will need far less water than you will in a dry area.  You are literally trying to form a dough with as little water as possible.
  
 
= Shortbread =
 
= Shortbread =

Latest revision as of 14:22, 21 April 2024

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Makes enough for 3 people in two sittings. Store in a tin. Adapted from "Cooking with competence" from AEG. I put in around 2oz less sugar than they suggest. To form the dough, the water is essential as a result. Hoever, if you are in a humid enviornment, you will need far less water than you will in a dry area. You are literally trying to form a dough with as little water as possible.

Shortbread

Ingredients

  • 5oz plain flour
  • 2oz ground rice
  • 4oz butter
  • 2oz caster sugar
  • 15-45ml cold water.

Directions

  1. Preheat fan oven to 140 °C
  2. Mix all the ingredients apart from the water to get breadcrumbs (food processor is great for this).
  3. Add water until a dough is formed but only just!
  4. Line a baking tray with grease proof paper
  5. Roll out a 7" round and place on baking try to put into warm oven and cook for 40 minutes.

Delicious with fruit and whipped cream.

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