Shortbread is the food of the gods. This easy to bake, deliciously addictive, buttery and crumbly biscuit may be Scotland’s greatest vindication where cuisine is concerned. Traditional shortbread is made of nothing but awesome butter, sugar and flour and will save your ass when facing a sudden onslaught of uninvited guests. To go the extra mile, add fresh strawberries and whipped cream to make this an unforgettable dessert experience!
~ Basic Shortbread Recipe ~
(for about 30 or so biscuits)
- 300g plain white flour
- 200g butter (unsalted)
- 100g white sugar
- small pinch of salt
- optional: some liquid vanilla extract
Add all ingredients in a bowl and knead with your bare hands until the dry crumbly mass sticks together. Roll the dough (I prefer 5-6mm for thickness but no less than 3mm) and cut into whatever shape you prefer. I’m lazy, so I do uneven squares.
Place on the baking sheet and bake for 15-20mins at 180°C. Once the biscuits start turning a dark golden around the edges, remove from the oven and leave on a cooling rack for at least 15mins.
This is where you’re done with the basic shortbread recipe – but we’re just halfway! For divine foodgasm, slice up some fresh strawberries and give them a nice tumble with a bit of powder/icing sugar in a bowl. Next, whip up some cream until light and fluffy.
~ How to serve ~
I like to do three layers of biscuits (still slightly warm after baking) per person or serving. Use a small dessert bowl and start off with some strawberries on the bottom. Break one biscuit in half (or quarters depending on size) and then cover with a spoonful of whipped cream. Rinse and repeat until you’re satisfied with the quantity. Always finish with cream and strawberries on top.
Congratulations – you have officially entered shortbread heaven! OMNOMNOM