Sugar Shaker & Shortbreads

Today we made shortbread rounds,  and added vanilla sugar from our sugar shaker. This is really easy to do just pop a vanilla pod into the shaker with caster sugar, leave for a couple of weeks to infuse and then sprinkle away. On strawberrys, porridge, apple pie, popcorn………….

This is the mix we usually use for shortbread, which is an old Scottish recipe

6oz or 150gms Plain flour
4oz or 100gms Soft butter
2oz or 50gms Caster sugar
1 oz or 25gms Cornflour

Mix the butter and sugar together with a wooden spoon, until pale and creamy. Sieve the flour and cornflour into the bowl and mix well. Sprinkle a little flour onto your working surface and roll the dough with your flowered rolling pin. Roll out about quarter of an inch thick. Prick with a fork and cut into rounds with a cutter, or press into an apple pie dish for a large shortbread round, pinch the edges with thumb and finger all round.

Use a palette knife to lift the shortbread onto an oiled baking tray and bake for 25 minutes in a pre-heated oven at 325F/170C/Gas Mark 3. The biscuits should be golden brown if not, return to the oven for 5 or 10 minutes. Shake a small amount of caster sugar on the top of the shortbread immediately after they have been removed from the oven.

Use a palette knife to move them to a cooling rack and store in an airtight tin once they are cold, that’s if they get to be cold!.