Springwood Shortbread

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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

Caster sugar



  1. Preheat the oven to 160°C/gas mark 3/325ºF.
  2. 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.
  3. 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.
  4. Using a pain round 5cm cutter, cut out as many as you can. Then re-roll out the left overs and cut out again.
  5. 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.
  6. Gently lift each biscuit on to a buttered oven tray. Leave plenty of space between each biscuit as they tend to spread.
  7. 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.



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