Fortnums Shortbread
19th February 2020
Shortbread used to be made on the Fortnum’s premises and is still a perennial bestseller. In fact, you can shop our readymade Fortnum’s Shortbread range here if you don’t have time to make your own.
As Tom Parker Bowles writes, in his prefix to the shortbread recipe in our Cook Book - the trick to shortbread is all in the butter, rather than hateful margarine, and that essential crumble. A tablespoon of porridge oats is added in this recipe for extra texture.
Ingredients
120g softened unsalted butter
70g caster sugar, plus extra for dusting
165g plain flour
15g porridge oats
Makes 10
Method
STEP 1
Cream the butter and sugar together until light and fluffy. Sift in the flour, then mix in the oats and bring the mixture together to form a dough. Wrap in cling film and chill for 30 minutes.
STEP 2
Roll out the dough to about 1cm thick. Cut into rounds with a 6cm cutter and place on a baking sheet lined with baking parchment. Chill again for 30 minutes.
STEP 3
Place in an oven heated to 160C/Gas Mark 3 and bake for 8 – 10 minutes, until very lightly coloured. Remove from the oven and sprinkle immediately with caster sugar, then leave to cool.
