One of the many things that our guests comment on (with pleasure I might add!) is the glass Kilner jar filled with home baked shortbread on the tea tray found in their rooms. We like a little nibble of something ourselves when we stay at a B&B so I thought I would look for a shortbread recipe and make my own – we think it’s a nice touch too!
I scoured my recipe books and the internet looking for the perfect recipe. Did some testing and tasting and finally settled on a recipe by the British Queen of Baking, Mary Berry.
It’s such a simple recipe so give it a try yourself and sit back and enjoy some home baked shortbread with a nice cup of tea – what could be better?
Mary Berry’s Very Best Shortbread
350g Plain Flour
175g Caster Sugar
350g Butter (soft)
Demerara Sugar (for sprinkling on top)
Preheat the oven to 160°C/Fan 140°C/gas 3.
I use a baking tin (L) 46cm x (W)34.5cm lined with parchment.
Mix the dry ingredients together. Rub in the butter with your fingers until the mixture starts to resemble bread crumbs. Put the mixture into your baking tray, press down lightly to even out the mix in the tin.
Bake for about 35 minutes or until a very pale golden brown. Sprinkle with Demerara sugar and leave to cool in the tin for a few minutes, then cut into fingers or squares. Carefully lift the fingers out of the tin with a palette knife and finish cooling on a wire rack. Store in an airtight tin.
That’s all there is to it!