Last weekend for my sister-in-law’s baby shower I baked shorbread. A couple of months before I found some baby themed cookie cutters just by chance in a discount shop, perfect for the baby shower! I used Fiona Cairn’s shortbread recipe from her book Bake & Decorate which I recently reviewed for Quadrille Publishing. Unfortunately it’s been a bit dangerous for me as I’ve fallen in love with this recipe and since it made around 50 biscuits there were plenty left over, now I can’t stop snacking of shortbread. It really is addictive and if I’m truthful I’ve been eating a piece while I’ve been typing! Naughty!
Here’s Fiona’s recipe (in my own words):
- 500g salted butter, softened
- 200g golden caster sugar
- 500g plain flour, plus more to dust
- 250g cornflour or rice flour
- Preheat the oven to 170c.
- In a food mixer cream together butter and sugar.
- Sift together flour and cornflour/rice flour, gradually mix in with the butter/sugar mixture until bound together as a dough.
- Place dough on a floured surface, flour your hands and kneed dough until smooth, but do not overwork.
- Leave dough in fridge for approx 30 mins to make it easier to roll out.
- Roll chilled dough out to approx 5mm thick and cut into chosen shapes.
- Place shortbreads onto a baking tray lined with baking paper and cook for approx 15-20 mins. Sprinkle with sugar once out of the oven.
- Leave to cool on a wire rack.
Top Tip: Add a little flavour to your shortbread at stage 3, I added 1tsp vanilla extract, you could try lemon or orange zest, cinnamon – be creative.
I iced my biscuits with lemon icing as with my gingerbread men. You can read about my icing here: A Gingerman.
Try boxing these biscuits to make a gift: