This easiest shortbread is a recipe that has been a part of my family as long as I can remember. It was always in the biscuit tin when we went on holidays and my Mum made it for many a summer fair, various picnics and parties. I remember making it with her as a child on rainy afternoons, in fact it was what earned me my first Brownie badge. I made it along with a cup of tea before ironing a tea towel at a local old lady’s house to earn my homemaker badge. I must have known then that a future in food was awaiting me.
As an entrepreneurial 15 year old I somehow negotiated with the manager of our school canteen that I would supply her a couple of trays of this yummy shortbread every week for a pretty decent wedge of cash. My poor Mum ended up buying all the ingredients and making it for me for months until she sat me down to have a word about the fact she never saw any of the profits.
So as an apology (20 years late – sorry Mum) I will give her the glory she deserves and share this recipe with you.
You can either make it as a round and cut it into wedges (petticoat tails) or in a swiss roll tin (cookie sheet) and cut it into rectangular bars. It also freezes well, handy if you need to stop yourself eating it all at once.
I love its served with ice cream and berries as dessert.
You can now buy the equipment I use in this recipe through my shop. I’ve spent years testing my favourite bits of equipment so rest-assured that whatever I recommend is the best tool for the job and will give you great results without cluttering your kitchen with unused tools. You can also buy my other bits of essential kitchen equipment through this post.
Get more recipes like this
If you’d like to get my newsletter every couple of weeks, packed with recipes like this and my meal plans, please sign up here.