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Diana’s Shortbread

Like the rest of the country, we are self isolating here at Middle Mouse towers, but luckily, we’re joined by Diana Peacock, baker extra-ordinaire!

It’s been a tough few weeks for the whole world. The Coronavirus has left us all reeling, with daily challenges that impact on every single part of our lives. One silver lining is that our lovely Mum, Diana, is staying with us, and she’s keeping calm by baking up a storm!

I wanted to share this recipe for the greatest shortbread I’ve ever tasted. Warning: it is ridiculously moreish, so maybe make double and hide it!

Ingredients

320g plain flour
30g custard powder
220g butter
180g soft brown sugar

How to make it

1. Preheat the oven to 170°C fan and oil and line a rectangular tin with baking paper. You’ll need a tin about 3cm deep and about 18 x 24cm.

2. Sieve the flour and custard powder together in a mixing bowl.

3. Cut up the butter into cubes and add to the flour. Use your fingertips to rub into the flour until it resembles breadcrumbs, or chuck the whole lot into a food processor and whizz!

4. Stir in the sugar.

5. Use your hands to knead the dough until it is smooth and forms a ball.

6. Press down into a prepared tin and prick all over with a fork.

7. Bake for 25-30 minutes until it starts to turn a light golden colour.

8. Cool for 20 minutes, then slice into fingers whilst still in the tin. Cool completely before removing from the tin.

Enjoy with a cup of your favourite brew!

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