Shortbread Triangles
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Ingredients / Shopping List

150g plain flour

25g cornflour

120g unsalted butter

60g caster sugar

Prep Time:   0:10
Cook Time:   0:20
Makes:   6

Prep to Cook:  Oven 170 C or Gas 3

Get out all ingredients and a shallow Victoria sandwich style cooking tin

Grease the tin or line it with non-stick paper

Prep:   Get out a mixing bowl

1.  Prep the shortbread:

Sieve both flours together in a mixing bowl

Add the sugar and stir

Add butter cutting it into blobs and rub it in with your fingertips

The mixture should work itself into a paste

2. Prep for cooking:

Press this whole mass into a prepared cooking tin

Cook very gently 170C or Gas 3 for 20 minutes max

It will be soft when cooked but should not be ‘golden’

Sprinkle with another tablespoon of caster sugar immediately whilst hot

Divide into 8 slices but do not lift from the tin until it is quite cold

Check it out !

Shortbread is pale and crisp and light with a buttery flavour.  Try not to overcook it or it will become hard.  Shortbread can easily be made using store cupboard ingredients for that moment when you want to cook up a treat

Cooks Know How:  You will feel sure and confident using the rubbing-in process and you will recognise the way the proportions of ingredients make the dough form without any water.  Cooking shortbread causes starch in the flour to convert to dextrins giving a golden colour and sweeter flavour.  The butter is absorbed and the sugar dissolves into the biscuit.  The flour protein, gluten, sets during cooking to produce a crisp light textured biscuit.  

Next Time

This basic biscuit can be made into a beautiful fruit dessert by placing fresh fruit such as strawberries and whipped cream over the shortbread base