Shortbread and variations - as easy as 1 2 3
Shortbread
This quantity makes 16 pieces baked in a Swiss Roll tin measuring 7" x 11" x 1/2"
- 4 oz/125g Sugar
- 8oz/250g Butter/Marg
- 12oz/375g Flour
As you can see the proportions are one part sugar, two parts fat and three parts flour. What could be easier?
Well actually, making it is even easier. Melt the fat either in a pan on the stove or in the microwave in your mixing bowl for about 1 min on full blast - make sure you cover it. Add the dry ingredients and stir to mix. That's it. Using your hands pat the dough into the greased tin and flatten as much as you can. Use a spatula and a spirit level if you really want! Bake for at least 40 minutes at 160C or 140C in a fan oven or gas mark 3. It should look dry and going brown around the edges and when you cut it, as you should now - into 16 pieces, there should be some resistance. If in doubt fling it back in for another 10 minutes. Leave to cool and then literally turn the tin upside down to get your goodies.
Variations
You can add all sorts of things to the basic dough. Here are a few ideas and some recipes.
- Cocoa - substitute 1oz or 30g of cocoa for flour
- Ground nuts - you could add up to 2oz or 60g without reducing the flour, but for anything over that amount reduce the flour accordingly. Add some almond essence or cinnamon - and maybe top with flaked or chopped nuts as well.
- Shortbread - I always use butter for this and I love to sprinkle the top liberally with sugar (white or demerara) before baking as it gives it a beautiful crystalline finish. You can substitute part of the flour for ground rice (up to 4oz or 125g) for a slightly gritty texture or for an incredibly short texture substitute some cornflour (up to 2 oz or 60g).
- Chocolate Chip and Coconut Shortcake - same basic recipe but leave out 2oz or 60g of flour and add 4oz or 100g of dessicated coconut and a 100g packet of plain chocolate chips. You can add 1/2 teaspoon of vanilla essence as well if you like and put lots of sugar on top.
Ginger Fudge Shortcake
- same basic recipe but add 1 level teaspoon of ground ginger to the dough and bake as usual.
While it is cooking make the icing by melting the following ingredients in a small pan over a low heat
- 2oz or 60g marg
- 1 big tablespoon golden syrup (what you get when you pull the spoon out of the tin)
- 1 rounded teaspoon ground ginger (or more to taste)
When quite liquid, add
- 250g (half a packet) icing sugar
Beat like mad to get all the lumps out. You may have to add it in two or three stages beating in between. Keep the icing warm till the shortcake is ready.
Take it out of the oven and cut it into portions immediately. Then pour over the icing and spread into the corners. Once it has thoroughly cooled turn the tin up side down and gently break the pieces apart. It will work, I promise.
You can make this even yummier by adding some (maybe 2oz or 60g) chopped crystallised ginger to the icing when it is ready.
Other Variations on the Fudge Icing - add any of the following to the icing
- Grated rind of a lemon or orange
- Cocoa - start with a level tablespoon and add more if you like. You might need to add a little more syrup to keep the icing nice and soft.
- Substituting just a tiny bit of treacle for some of the syrup