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SHORTBREAD
Shortbreads had various names during this era, including being called white cakes.
Just like today, Victorians enjoyed eating their shortbreads with a cup of tea.
Recipe from Mrs Beaton’s Book of Cookery and Household Management (1861)
Cook Time:
20-25 minutes
Makes:
12-15
Ability:
Easy
Ingredients:
135g Plain Flour
80g Butter
40g Caster Sugar
Equipment:
Mixing Bowl
5-6cm Cookie Cutter
Wooden Spoon
Baking Tray
DIRECTIONS:
-
Preheat the oven to 180c and line a baking tray with parchment.
-
Beat the butter and the sugar together until smooth.
-
Then sift in the flour and mix to combine the mixture until you get a smooth paste.
-
Roll the dough out onto a work surface and gently roll out until the paste is around 1cm thick.
-
Cut out disks using a round 6-8cm cutter and place them on the lined tray.
-
Bake the shortbreads for 15-20 minutes or until pale-golden brown.
-
Transfer onto a wire rack to cool.
-
Enjoy!
Video Tutorial Here
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