Everyone needs a good shortbread recipe in their repertoire, and after many experiments, I can declare that this is my favourite…it’s as light as air, delivers great crunch and can be altered in any way that takes your fancy by changing the centre – in the shot above it’s tart and tangy lemon curd, but here it is with chocolate ganache:
It’s simple to make, requires only a few pantry ingredients, and keeps really well – what’s not to love?
And if you’re wondering…the term ‘short’ in a baking context indicates that the recipe has a high proportion of fat to flour; that’s certainly the case here…so make sure you use good quality, fresh butter…
- 90g pure icing sugar - sifted
- 185g plain flour (I use cake and biscuit blend)
- 60g pure cornflour
- 30g ground almonds
- 250g unsalted butter, cubed
- lemon curd, ganache, jam or whatever your heart desires for the filling
- Preheat the oven to 180c fan forced.
- Sift icing sugar, flour and cornflour together into a bowl and combine with the ground almonds.
- Transfer the mixture to a food processor or Thermomix, add the butter and pulse just until there are no visible buttery lumps - be careful not to overdo it!
- Turn mixture out onto a lightly floured surface and bring together to form a smooth dough.
- As this mixture contains so much butter, it's very soft to work with - it will be much easier if you use a mini muffin pan or macaron tray to keep the shape.
- Take a teaspoonful of the mixture and roll into a ball. Place into your chosen tray and flatten the top slightly.
- Bake for 8-10 minutes or until lightly golden.
- Remove from the oven, wait for a few minutes & then gently make an indentation in the centre using the handle of a wooden spoon whilst the mixture is still warm, otherwise the biscuits will crack.
- Leave for a few more minutes in the tin so that the shortbread cools, then tip gently out of the tray - be gentle!
- Pipe or spoon your chosen filling into the indentation.
- Store in an airtight container, or freeze (unfilled).