Master baker Roger Pizey gives tips for the perfect shortbread: ‘Make sure your butter is really soft, as this is the only thing that binds together the dry ingredients. You want a pale coloured finish, so don’t let the shortbreads get too golden. Lastly, cool the shortbreads completely on the baking sheet before handling, otherwise they may crumble.’
- unsalted butter 275g, softened
- caster sugar 160g
- white flour 300g
- semolina flour 150g
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