March 26, 2013 by seriousbacon
Here’s a recipe that really does make the Ultimate shortbread! Having tried and tested many different shortbread recipes. it seems that this recipe really does make the best shortbread I’ve ever tried!
The recipe in question is from Indulge- 100 perfect desserts wrote by Claire Clarke- the head pastry chef at French Laundry, which I’m sure as some of know is a very well renowned in the culinary world.
I recently received this book as a gift, and I’m glad i did as it contains some really nice recipes which i cant wait to try out! The marmalade bread and butter pudding looks simply amazing as does the carrot cake which is featured on the cover, and I’m quite tempted to try the french macaroon recipe out in the hope that one day it will be a success! The book is very in-depth and is beautifully illustrated, so its worth checking out! But anyway here’s the recipe in question; The Ultimate shortbread! and chances are you will have the ingrediants in the fridge already, Enjoy
- 225 g plain flour
- 75 g caster sugar
- 1 vanilla pod
- 150 g unsalted butter, at room temperature
- 50 g granulated sugar, for dusting
1. Preheat the oven to 180C/gas 4.
2. Sift the flour into a large mixing bowl and add the caster sugar. Using a sharp knife, slit the vanilla pod open lengthways and scrape out the seeds with the tip of the knife. Add the seeds to the bowl along with the butter.
3. Using your fingertips, rub the butter into the dry ingredients. As the mixture begins to come together, use your hand to help it form a dough (alternatively, you could use an electric mixer with the paddle attachment on a low-speed to make the dough).
4. Shape the dough into a ball and flatten it slightly. Roll out on a lightly floured surface to about 1cm thick. Cut into 15 oblongs and place them on a baking sheet lined with baking parchment.
5. Bake for 15 minutes, then turn the baking sheet around and continue baking for 10 minutes, until the shortbread is golden brown. Remove from the oven and dust with an even coating of granulated sugar. Leave on a baking sheet to cool.
If anyone decides to make this yummy shortbread feel free to let me know how you get on in the comment section below!