Easy Shortbread

We love shortbread, sometimes I ice it, sometimes leave it plain. There are quite a few recipes and i have tried most. This is the easiest, you need a hand mixer, though.

This gives a biscuity finish, if you like it lighter replace 50g of the plain flour with 50g of self-raising flour. For an even more melt-in-the-mouth texture replace 50g plain flour with 50g cornflour.

To vary,

• add 20g cocoa powder to 280g flour and sieve the two together into the mixing bowl.
• add 30g chopped glace cherries to the mixture when it looks like breadcrumbs and just before you work it with your hands.

Makes between 14 and 20 pieces depending on how large you like your slices.

Ingredients

300g plain flour

200g soft butter

180g soft brown sugar

Method

1.Grease a rectangular tray bake type tin that measures approximately 22cm by 30cm and preheat the oven to 180C/gas mark 4.

2.Sieve the flour into a mixing bowl and add the butter and sugar.

3.Set the hand mixer to its lowest speed and begin to work the ingredients together. It will become like breadcrumbs.

4. Work it for a few more minutes, then use your hands to bring it together and knead gently until it makes a ball.

5.Press the dough down evenly into the tin and prick all over with a fork.

6.Bake for 15-20 minutes until the surface is golden brown.

7.Whilst still warm cut into slices. When cool lift out of the tin and store in an airtight container.