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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 18 |
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This is something me and my Mummy love to indulge in, very plain and simple, great on rainy days with a cup of tea Ingredients:
175 g butter, room temperature |
75 g caster sugar |
250 g plain flour, plus extra for dusting |
Directions:
1. You will also need 30cm x 20cm swiss-roll tin.
2. pre-heat oven to 180 degrees.
3. slice butter into a food processor bowl and add the sugar.
4. whiz until soft and light and well creamed.
5. add the flour and process again, using the pulse switch until dough clings together in coarse crumbs.
6. turn mixture into prepared swiss-roll tin and spread out with spatula.
7. press all over with floured knuckles to form an even base.
8. prick with a fork.
9. bake for 15 minutes or until light golden and firm to the touch.
10. let shortbread base cool in the baking tin.
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