Granny’s Shortbread. People seem to fall into two camps about shortbread. My Granny liked hers on the thicker side, buttery and very crumbly. My Dad liked his thinner and crisper, more like a biscuit.
This is the recipe for Granny’s Shortbread. It’s very easy to make, even by hand. You’ll need a 20cm square cake tin for the amount given here. Double the quantities and it will fit a Swiss roll tin. Completely up to you. I try to restrict myself from devouring it by making this smaller quantity. I must add, just to be completely fair, that this shortbread does keep well in an airtight tin and it makes a great present.