Butter Shortbread
Welcome to one of this month's healthy family recipes.
Please share your own ideas and healthy family recipes in the Healthy Family Recipes section of Candis Chat
Butter
Shortbread
Ingredients:
175g (6oz) butter
75g (3oz) golden caster sugar
175g (6oz) plain flour
75g (3oz) ground almonds
Method:
1. Preheat the oven to 150'C/R2. Beat the butter until
soft and add the sugar. Beat until light and fluffy - it will
become lighter in colour. Sift the flour and ground almonds and add
to the butter and sugar mixture. Bring together as a dough. Wrap in
cling film and chill for 5 minutes. If the mixture gets warm the
shortbread will end up being hard.
2. Once chilled, roll out to a circle on a flour-dusted work surface, approximately 15cm (6in). If using a shortbread mould, press the dough into the mould, ensuring the dough is spread evenly. If not, crimp the edges of the dough and mark the shortbread into 6-8 wedges. Sprinkle the top with extra caster sugar and transfer on to a lined baking sheet.
3. Bake in the oven for 40 minutes until light
golden brown. Likewise if using a mould. Leave to cool for 2
minutes before transferring to a wire rack to cool completely.
Store in an airtight tin.
Ginger shortbread
Ingredients:
175g (6oz) butter
75g (3oz) golden caster sugar
175g (6oz) plain flour
75g (3oz) rice flour
1 ½ tsp ground ginger and 3 knobs crystallised stem ginger, finely chopped
Method:
1. Preheat the oven to 150'C/R2. Beat the
butter until soft and add the sugar. Beat until light and fluffy.
Sift the flours and ground ginger and add to the butter and sugar.
Add the chopped stem ginger. Bring together as a dough. Wrap in
cling film and chill for 5 minutes.
2. Roll out on a flour-dusted work surface, to
10mm (1/2 inch) thick. Cut into fingers and prick with a fork.
3. Place on a baking sheet. Sprinkle with extra
caster sugar. Bake for 20 minutes.
4. Leave to cool for 2 minutes before transferring
to a wire rack to cool completely.
Lavender shortbread
Ingredients:
175g (6oz) butter
75g (3oz) golden caster sugar
175g (6oz) plain flour
75g (3oz) rice flour
1 - 1½ tsp dried lavender, depending on the strength of the
lavender
Method:
1. Preheat the oven to 150'C/R2. Beat the butter until
soft and add the sugar. Beat until light and fluffy. Sift the
flours and add to the butter and sugar with the lavender. Bring
together as a dough. Wrap in cling film and chill for 5 minutes.
2. Roll our on a flour dusted work surface to 5mm
(1/4inch) thickness. Cut into flower shapes.
3. Place on a baking sheet. Sprinkle the top with
extra caster sugar. Bake for 15 minutes.
4. Leave to cool for 2 minutes before transferring
to a wire rack to cool completely. Store in an airtight tin.
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