Joan Fairweathers Shortbread
From sitbynellie 14 years agoIngredients
- 6 oz. margarine (it must be the solid kind eg. Cookeen or Stork). You could try using butter if you want, as this is obviously the traditional ingredient, but I am quoting Joan's recipe, and she swore by marge!) shopping list
- 3 oz. caster sugar shopping list
- 6 oz. plain flour, well mixed with: shopping list
- 3 oz. cornflour (I think that's cornstarch in US. It's the stuff you would use to thicken a sauce.) shopping list
- Some extra caster sugar with which to dredge the top! shopping list
How to make it
- Preheat your oven to just over Gas Mark 2 (150C/300F)
- Beat all the ingredients together until the mixture is like dough.
- Press into a rectangular shape in a swiss roll tin (I think that's a jelly roll tin in US). It doesn't need to go right to the edge but it should be, I reckon, about 1/2 - 3/4 inch thick.
- Smooth with the hand and make a neat edge to the rectangle with the back of a teaspoon.
- Prick all over with a fork.
- Put in the oven and bake for 25 minutes.
- Then, turn the heat down to just below Gas Mark 2.
- Bake for another 25 minutes.
- Turn off the heat, but do not open the oven door for 20 minutes.
- Take out, cut in pieces and dredge with caster sugar within 5 minutes.
- Let it go cold in the tin.
The Rating
Reviewed by 5 people-
I love this...and your description too; interesting to know this lady preferred the margarine. Thanks so much for posting it! 5 forks!
Debdebbie919 in Manahawkin loved it -
great recipe high5 and above post thanks
momo_55grandma in Mountianview loved it -
I love shortbread and have been looking for an authentic recipe! This fits the bill. Thanks for posting.
morninlite in Kalamazoo loved it
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