Shortbread

Two ways... My granny’s recipe is more akin to a traditional shortbread. My granny’s shortbread tends to be quite crisp and is normally cooked a little longer than fellow ARAN baker Angus’, whose shortbread has a far softer texture and more melt-in-the mouth consistency. To be honest, it was much too difficult a call to pick between the two, so I’ll let you make that decision yourself.

Ingredients for Granny Joan’s Shortbread

140g caster (superfine) sugar, plus extra for dusting 280g unsalted butter

425g plain (all-purpose) flour

Ingredients for Angus’ Shortbread

170g caster (superfine) sugar, plus extra for dusting 280g unsalted butter

280g plain (all-purpose) flour

170g cornflour (cornstarch)

Method

Preheat your oven to 140ºC (280ºF/Gas 3). Grease and line a deep, 23cm (9in) square baking tin.

For the shortbread base, beat the sugar and butter until pale and well combined – I find a hand-held electric mixer works best for this, but if your butter is soft, you can do this with a wooden spoon. Once the sugar and butter is pale, add the flour(s). Beat it again for a moment, until the mixture resembles breadcrumbs. Tip the mixture into the lined tin, pressing down lightly so it is level. Bake for 30-40 mins, or until pale golden and cooked through. Sprinkle with caster sugar immediately. Cool for 15 mins. Slice, then cool completely before removing from the tin.

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Don’t be afraid of mistakes – they happen to all of us all the time