Sunday, 23 December 2007

More Shortbread

If you want to make the 'traditional' shape, it's very easy to do and you can just use the same recipe as before. Best Ever Shortbread
Cut out 2 x 20cm circles from baking paper and put them onto a baking sheet. Split the shortbread dough in half and roll each half out into a ball. Place it in the middle of a circle and press it out until it covers the baking paper. Pinch the edges, cut into wedges and sprinkle with caster sugar. Bake for about 35 mins at 160 degrees c. Break into wedges when cool.

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