I have a wonderfully yummy and really simple shortbread recipe for you ladies today.  The sis and I had lots of fun getting our hands dirty and really enjoyed our evening tea party :)


230g/8oz plain flour // 110g/4oz cornflour // 110g/4oz golden caster sugar // 230g/8oz butter, diced, plus extra for greasing // 40g/1.5oz plain choc chips // strawberry conserve


Preheat oven to 160C/325F/Gas Mark 3

Grease a 23cm/9inch fluted tart tin (this is for the choc chip shortbread)
Grease a baking try (this is for the strawberry centred shortbread)

Sift the flour and cornflour into a large bowl. Stir in the sugar, then add the butter and rub it in with your fingertips until the mixture starts to bind together

Split the mixture in half. Use one half and turn into the prepared fluted tart tin and press evenly over the base.  Prick the surface with a fork. Sprinkle with the choc chips and press lightly into the surface

Take the other half of the mixture and use a cutting ring on the baking tray, fill and press in the mixture to make circular shapes. Then use your finger or the back of a measuring spoon to make a circular indent in the middle of each shortbread

Bake in the preheated oven for approx 30mins, or until cooked but not brown (they will still feel a bit soft, they harden as they cool)

Mark the choc chip shortbread into 8 pieces with a sharp knife and leave to cool for 10mins

Once your shortbread has completely cooled move to a serving plate, add strawberry conserve to the middle of the circular shortbread's

Et voila! Nom nom nom xo

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