Originally posted February 15, 2015
I thought I’d stay on board the whole food processor easy biscuits thing, and add a recipe on the heels of the parmesan biscuits recipe recently posted.
These are equally easy to make- and why would you ever buy a packet of shortbread when you can make them so easily? From a block of butter, some flour and icing sugar, you can make a wonderful gift too; the next time you are thinking of a present for a hard to buy friend, make up a batch of these!
Saw the Chuck Close exhibition today- it was good being at the water on a sunny day with so many people about. There is a huge P&O ship parked next to the Museum of Contemporary Art-quite a sight in the middle of the city! I don’t know if I’ll ever get used to seeing these huge ships, right in the city!
100 grams icing sugar
200 grams plain flour
100 grams cornflour
200 grams softened unsalted butter
Preheat the oven to 160°C.
Put the icing sugar, plain flour and cornflour into the bowl of a food processor and give them a whirl to blend.
Add the well softened butter.
Process again until the soft mixture begins to form a ball, loosely clumping around the blade.
Turn this out on to a greased cookie tin and press to form an even layer.
Using the tip of a sharp knife cut the pressed-out shortbread into fingers or squares.
Using a fork, make little holes in each marked-out biscuit.
Put the tin into the oven and bake for about 20-25 minutes, by which time the shortbread will be pale still.
Remove the tin from the oven and cool for 10 minutes or so. Store the pieces in an airtight container.