Home Made All Butter Shortbread
Whenever I have the time, I like to make our guests feel special by personally making a home made treat for the in room hospitality trays.
A firm favourite are these personalised All Butter Shortbread.
Here is the Recipe
100 grams icing Sugar
200 grams plain Flour
100 grams cornflour
200 grams very soft unsalted butter
A few drops of vanilla essence
- Preheat the oven to 160°C/gas mark 3/325ºF.
- Put the icing sugar, plain flour and cornflour into the bowl of a food processor fitted with the double-bladed knife and give them a quick blitz (just to save you sieving) before adding the butter along with the vanilla essence.
- Process again until the soft mixture coheres and begins to form a ball, loosely clumping around the blade. Turn this out on to a floured surface and roll out the dough to around 1cm thick.
- Using a pain round 5cm cutter, cut out as many as you can. Then re-roll out the left overs and cut out again.
- This is the point where I use my Springwood cookie stamp (see below) to imprint the logo onto the biscuits. Alternatively you can use the tines of a fork to make little holes into a pattern on each biscuit.
- Gently lift each biscuit on to a buttered oven tray. Leave plenty of space between each biscuit as they tend to spread.
- Chill in the fridge for around 15 minutes.
Put the tray into the oven and bake for about 20-25 minutes, by which time the shortbread will be pale still, but not doughy. Expect a little goldenness around the edges, but shortbread should be not crisp but melting. Remove the tin from the oven and let cool for 10 minutes or so, before removing, with a palette knife and your fingers, to a wire rack. Sprinkle with sugar and leave them to cool completely before storing in a tin.