Wednesday, October 27, 2010

Triangle Shortbread

Shortbread dates back at least to 16th century. It is ideal for tea-time, coffee in the morning, or as an accompaniment to fruit fools or other soft desserts.
The formula for shortbread is usually one part sugar and two parts butter to three parts flour. The sugar used is often superfine, the butter slightly slated and the flour all-purpose, although sometimes a tablespoon of semolina, fice flour, or corn flour may replace same of the flour to give a different rexture.

8 tbsp butter, diced and chilled, plus extra for greassing
scant 1 1/4 cups flour, plus extra for dusting
pinch of salt
generous 1/4 cup superfine sugar
2 tbs golden superfine sugar

Grease a 8 inch/20 cm round fluted cake pan or tart pan. Preheat the oven to 300F/150C.
Shifted the flour, salt, and superfine sugar together into a bowl. Rub in the butter with your fingertips until the mixture resebles fine bread crumbs. Work the mixture to form a soft dough. Don't overwork the shorbread, otherwise it will be tough, not crumbly as it should be.

Lightly press the dough into the cake pan. If you don't have a fluted pan, roll out the dough on a lightly floured center. Transfer to a cookie sheet and pinch the edge to form a scalloped pattern.

Mark the dough into 8 equal portions with a knife. Prick all oger with a frok and bak in the center of the preheated oven for 45-50 minutes until firm an dlightly golden.

Let cook in the pan and dredge with the golden superfine sugar. Cut into portions and transfer to a cooling rack. Store in an airtight container in a cool place.

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