This is the only shortbread recipe you’ll ever need – it’s that good!
I know it’s been a while in between reader recipes but I promise you friends, that this one is worth the wait. My neighbour Anthea has a reputation for being an amazing baker and I haven’t stopped going on about her shortbread since she bought some to a coffee catch up a few months ago.
The shortbread was crisp, crumbly, buttery and literally melted in my mouth. It was perfect! I asked Anthea if she could give me the recipe but she went one better and gave me a shortbread masterclass. It was such a joy to watch Anthea make the shortbread – here she is in action with her mother-in-law’s rolling pin which is probably over 90 years old! As this recipe involves giving the dough some chill time, we had some time to chill too… And have a proper catch up!
Anthea’s grandma was a cook to ‘gentry’ and cooked lavish dinners for royalty in big country houses – like Downtown Abbey with bells on – and her grandad was a master baker so clearly, baking is in her genes.
Talking of genes Anthea told me that once she and her sister Judy both entered the baking section of a local horticultural show. Judy wanted to make shortbread using Anthea’s recipe. Anthea was a bit put out but being the generous person she is, she gave her sister the recipe. Anthea also wanted to enter some shortbread at the show so used another recipe. Well, you’ll never guess what! Judy only went and took out the title. Believe me when I say dear reader, this isn’t your common or garden shortbread, this is award winning shortbread.
Anthea told me that the secret hero of this shortbread is the cornflour and I have to agree. It makes the shortbread lovely and light and the dough really easy to work with. The other thing that makes this shortbread special is that it’s cooked at a low temperature.
I’ve shared this shortbread with friends and neighbours and we’ve all concluded that this shortbread is the tops. Even Jo from Brookford Kitchen Diaries, who is something of a shortbread conoisseur said these biscuits are the biz. Above you’ll see the one she saved to enjoy at the airport on her way back to Oz!
I’d always put shortbread in the too hard basket but honestly, this recipe is so easy even I can make it! The hardest part is exercising some patience because like all of us, the dough just needs some quality chill time! It’s worth it though, look how well the dough hold it’s shape!
After a considerable amount of time and effort, I’ve also converted Anthea’s recipe to the Thermomix! The only difference is that you need chilled butter for the Thermomix version, otherwise the mixture becomes too soft. Whether you’re making this Anthea’s way or with a Thermomix, your shortbread is going to be hands down delicious!
So tell me, do you have a prize winning recipe in your family? And if you gave a masterclass for any recipe, what would it be?!
Makes 15-20 biscuits (depending on size)
Ingredients (easily doubled)
4oz (113g) butter, softened (but use chilled if using Thermomix)
2oz (57g) caster sugar
2oz (57g) cornflour
4oz (113g) plain flour
pinch of salt
How to – The Anthea Way (traditional)
- In a large bowl, cream the softened butter and sugar with a hand mixer.
- Sieve the remaining dry ingredients gradually into the creamed mixture with the hand mixer.
- When the mixture starts to come together, tip dough onto a lightly floured surface and knead to a smooth dough. Roll the dough into a ball, and then flatten into a disc, cover with plastic wrap and pop into the fridge for at 20-30 minutes, until firm.
- Line one large or two smaller baking trays with baking paper. Roll the dough out to just over 0.5cm thick and cut into shapes. Don’t make the dough too thin otherwise the biscuits will brown too quickly.
- Place the shapes on the baking tray and pop back into the fridge for another 20 minutes. This prevents spreading and improves texture.
- Preheat oven to 150C. When you remove the biscuits from the fridge they should feel chilled and firm.
- Bake the biscuits for 20 minutes until pale and golden, do not let them brown.
- Turn off the oven, leave the shortbread inside with the door ajar for up to 1 hour to crisp as it cools.
- Cool completely before storing in an airtight container.
How to – Thermomix
- Add chilled butter and sugar to TM bowl and mix for 20 seconds on speed 4. Scrape down sides and base of bowl and mix again for another 10 seconds on speed 4 – the mixture should be pale and creamy.
- Sieve and mix in the cornflour, flour and salt and mix for 10 seconds on speed 5.
- Knead for 30 seconds on dough mode. Don’t worry if the dough is a bit crumbly, it will all come together. Tip the dough mixutre onto a lightly floured surface and knead to a smooth dough. Roll the dough into a ball, and then flatten into a disc, cover with plastic wrap and pop into the fridge for at 20-30 minutes, until firm.
- Line one large or two smaller baking trays with baking paper. Roll the dough out to just over 0.5cm thick and cut into shapes. Don’t make the dough too thin otherwise the biscuits will brown too quickly.
- Place the shapes on the baking tray and pop back into the fridge for another 20 minutes. This prevents spreading and improves texture.
- Preheat oven to 150C. When you remove the biscuits from the fridge they should feel chilled and firm.
- Bake the biscuits for 20 minutes until pale and golden, do not let them brown.
- Turn off the oven, leave the shortbread inside with the door ajar for up to 1 hour to crisp as it cools.
- Cool completely before storing in an airtight container.
