I was feeling all domesticated and homey today so decided to make some shortbread for hubby.
I used mums original recipe book from when she was first married in the early 60s and hubbys grans mixer, which I haven't been game enough to use before in case I broke it. You will be pleased to know I didn't.
Shortbread may have a differant name where you live, but it is a buttery biscuit, or to those in the USA a buttery cookie.
Working out the measurements into workable ones was interesting but aided by trusty google, we forged on. I guessed that a "steady" oven was 180c.
Nice simple recipe, I'll put my Australian translation in brackets.
1/2 lb ( 250g block) of butter
5oz (just under 2/3 cup) caster sugar
Yolk of egg ( I ended up using whole egg as mix was a little dry)
1lb (3 cups) of plain flour, sifted ( I didnt sift, shook it a bit into bowl)
Cream (mix well) sugar and butter in a mixing bowl, add egg and mix again.
Add flour and mix till forms a ball of dough.
Turn onto floured board and press into shape, roll smooth ( I didn't)
( I placed it into a floured tray)
pinch round eges with fingers ( I didn't) and prick all over with a fork
Bake in a steady (180c ) oven for 30 to 40 mins (at 30 mins was a lovely light goldy colour, you dont want it dark it will be too dry)
(I then cut it into rectangles while in tray, and left them in the tray to cool on a cooling rack.)
I hope if you try it, you are happy with the result!
On to the pics