EASTER SHORTBREAD
A classic Scottish dessert that has become a gift-shop stalwart. Easy to make, the addition of cornflour in place of some plain flour gives a lovely melted texture to the biscuit.
150g unsalted butter, softened, plus extra for greasing
75g caster sugar, plus extra for sprinkling
175g plain flour 50g cornflour
Special Equipment 18cm loose-bottomed round cake tin
1 Make the dough. Combine the softened butter and the sugar in a bowl, then cream together using an electric whisk for 2–3 minutes or until very light and fluffy. Sift the flour and cornflour into the bowl and mix. Using your hands, bring the mixture together to form a dough, then place in the tin.
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At this stage, the dough will be slightly crumbly. Do
not overwork the dough, otherwise your shortbread won’t be light and crumbly.
2 Shape the dough. Press the dough into the tin using your hands, until it fills the tin and is smooth and even on top. Using a sharp knife, lightly score the shortbread into eight even wedges. Prick the shortbread all over with a fork, then cover it with cling film and chill in the fridge for 1 hour. Preheat the oven to 160°C/Gas 3.
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3 Bake the shortbread in the preheated oven for 30–40 minutes until lightly golden and firm. Keep an eye on the shortbread in case it starts to colour too much; if it does, lightly cover with foil. Re-score the wedges using a sharp knife while the shortbread is still warm. Sprinkle a dusting of caster sugar over the top and leave to cool completely. When
cool, carefully remove from the tin. Break or cut the shortbread into wedges along the scored lines and serve.
Recipe taken from A Little Course in Baking Published by DK
MINI SIMNEL CAKES Make in a 12 cup mini sandwich tin
For the marzipan: 250g caster sugar 250g ground almonds 2 eggs, beaten 1 tsp almond essence
For the cake: 110g butter 110g soft brown sugar 3 eggs, beaten 150g plain flour Pinch salt ½ tsp ground mixed spice 350g mixed raisins, sultanas & currants
55g chopped mixed peel Zest of½ a lemon 2 tbsp apricot jam
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