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Shortbread

  • Makes 8-10
  • Easy

Top pastry chef Roger Pizey of Peyton and Byrne shares his secrets to buttery, melt-in-the-mouth shortbread.

By Alex Crossley

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.’

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Ingredients

  • unsalted butter 275g, softened
  • caster sugar 160g
  • white flour 300g
  • semolina flour 150g

Method

  • Step 1

    Cream the butter and sugar together until pale and fluffy. Fold in both flours and roll into a sausage shape about 6cm in diameter. Wrap in clingfilm and refrigerate for at least 30 minutes or until you need to use it.

  • Step 2

    Heat the oven to 160C/fan 140C/gas 3. Slice the mixture into biscuit shapes, approximately 4mm thick. Put on a lightly buttered non-stick baking tray and cook for 10-15 minutes until just about to colour.

Additional Information

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