There’s a jar of homemade shortbread waiting for every set of guests in their room on arrival and it’s refilled daily.
This recipe is great for Christmas guests and would also make a great last minute present in an airtight tin.
I have Mary Berry to thank for the original shortbread recipe – thank you Mary
I’ve specified cornflour here. This makes a very soft, melt in the mouth ( or melt in your tea if you’re a dunker like me ) biscuit. If you like something a bit crunchier use ground rice, semolina or polenta.
You can add different flavours to vary your shortbread; powdered & crystallised ginger, chocolate chips, lavender flowers etc etc
250g plain flour
250g butter ( soft room temperature )
125g caster sugar
Preheat oven to 140 degrees C ( this is for a fan oven, a conventional oven will need to be about 160 )
Line a 12×9 inch roasting tin ( if you own an AGA this is the small pan ) with foil or silicon lining.
Beat all the ingredients together to form a dough, then press into the pan and spread out so the top is even. Prick all over with a fork, then put into the oven.
Bake for about 45 minutes or until the top is slightly golden.
Take out of the oven and leave in the tin till they are completely cool. If you take out too soon they may be too crumbly. Then take out of the pan and cut into fingers ( as thick or as thin as you like ).
Keeps for a few days in an airtight tin ( assuming you don’t live with my husband or have lots of B&B guests )