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When you try some foods and you decide you don’t like it, do you ever go back and make sure you don’t like it?

I think it’s a good thing to always check again, lest you deny yourself one of life’s simple and essential pleasures.

I think it was those baked-I-don’t-know-when packaged shortbread cookies that always seemed to appear at random times in the cupboard that crumbled into a pile of dry, tasteless crumbs. For a long time I never liked short bread.

Until I made my own.

Technically, I made Jamie Oliver’s Shortbread from Cook with Jamie: My Guide to Making You a Better Cook

The recipe was pretty easy. The only additional things you’ll need that the recipe does not mention is, a strip of parchment paper to make a sling. (basically cut a sheet of parchment to the width of the bottom of your pan, with enough sticking up past the top of the pan so you can lift the shortbread out)

The Best Shortbread in the World

1 cup, plus 2 tablespoons unsalted butter, at room temperature, plus extra for greasing
1⁄2 cup plus 1 tablespoon superfine sugar (aka: Castor sugar), plus extra for sprinkling
2 scant cups all-purpose flour, sifted, plus extra for dusting
2⁄3 cup semolina or 1 scant cup cornstarch

1. Preheat oven to 300 degrees. Create your parchment paper sling, and place into 9-inch square pan. Butter parchment and exposed sides of pan. If not using a sling, butter just butter the sides.

2. Cream your butter and sugar together with a whisk or wooden spoon, or mixer until pale, light and fluffy. Add the flour and semolina or cornstarch. Mix very lightly with a wooden spoon and then your hands until you have smooth dough.

3. Transfer your dough to a floured parchment paper covered surface and roll it out until it’s an even 1-inch thick all over. (if you don’t use parchment, you will have a harder time sliding the dough into the pan) and press the dough into your pan, poking it into the corners with your fingers — don’t worry about it having to look perfect. Prick the dough all over with a fork, then pop it in the pre- heated oven for 50 minutes until lightly golden. When it’s still warm, sprinkle with a generous dusting of sugar. Allow the shortbread to cool slightly.

4. If using a sling, lift the shortbread out of the pan gently, and place onto a cutting board and slice into at least 12 pieces. Otherwise, cut in the pan.


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