There’s lots that my Grandma taught me when I was a young girl, but one thing that’s stuck with me and is evident in this blog, is the skills she taught me in the kitchen.
I remember quite vividly being perched on a little stool by the table mesmerised by what she was doing, and would sit back in awe at the speed at which things would be taken from the cupboard, thrown in the mixing bowl and whipped in the oven with ease.
There’s three things I bake exactly the same way she did, which is also down to my Mum remembering the recipes too: Yorkshire Puddings, Chocolate Buns and Shortbread. No joke… I laugh when reading this back as it’s such a random list, but I’m sure I can’t be the only one who baked and cooked lots when little, but only particular recipes stand out?
Simple to make, quickly done and all mouthwatering and delicious.
My Yorkshire’s are famous for being fluffy, big and crispy, my chocolate cake… well, I bake cakes for a living so you can work that one out, and this shortbread recipe I’m about to share is always a crowdpleaser.
Everyone needs to know how to make a basic shortbread if you ask me. 😉
Created in minutes and made with ingredients you nearly always have in your cupboard, best served still that tiny bit warm they’re perfect for last minute bakes too.
This recipe bakes around 20 biscuits, can be halved or even frozen if you think if you have too much.
- 250g unsalted butter
- 125g caster sugar
- 350g of plain flour
- 1/2 tsp of vanilla bean paste or extract
(Leave the following out if you just want plain shortbread)
I usually avoid using extract but sometimes crave that something a little stronger than fruit alone gives. Foodie Flavours sell extracts that are natural and work perfectly.
Only a few drops are needed and they last ages too.
- Pre-heat your oven to 160 fan
- Beat your butter and sugar until creamy
- Add your vanilla and strawberry extract and mix until just combined
- Add the flour and mix until creamy and it starts to come together and form a dough
- Dust some flour on your work surface and take the mixture out the bowl kneading into a nice soft ball shape
- Roll out and using a cutter of choice cut your shapes out and place on a grease-proofed baking tray
Sprinkle some sugar over and fridge for 15-20 minutes before baking for 12-14 minutes until just pale and about to turn golden. Note, they will need a little longer if you cut thicker, shorter if you cut thin. I usually check after 10 minutes.
When cool melt some chocolate, dip, drizzle and sprinkle, the choice is yours. Enjoy!
Oh, and if you need a gorgeous new rolling pin like my non-stick silicone one above then head on over to the Cake Decorating Shop. They’re fab.