SHORTBREAD
z Keep it simple
Classic shortbread requires just three ingredients: lour, butter and caster sugar. There are many lavours you can add, but the simple version is just as good.
z Bake it low
Shortbread should just be lightly golden, so bake it at a lower temperature – 170C/150C fan/gas 3 is about right. This will ensure the biscuits don’t turn deep golden.
z Combine well
Whether you choose to rub the ingredients together using your ingers or beat the butter and sugar together, you need to ensure that everything is mixed together well so you achieve an even bake and the short texture that gives the biscuits their name. z Butter beats margarine
Shortbread’s traditional texture is more easily achieved with butter than margarine, and butter also imparts a richer lavour. That said, it is possible to make vegan options with vegan spreads – they’ll just have a slightly dierent texture.
z Chill your dough
If you have time, chill the dough after making it, then again after shaping or pressing it into the tin. This will help give it the best possible texture.
z Fork it
Prick the top of your shortbread with a fork before baking. This helps the heat penetrate the biscuits more eiciently, which will result in crisp shortbread. This also creates the distinctive pattern on top.