Tag Archives: Shortbread

Granny’s Shortbread

Shortbread cut into squares on baking parchment. Old fashioned knife over the top of shortbread, blue pottery tea mugs behind

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.

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Lemon Verbena Shortbread Biscuits

Lemon Verbena biscuits - iced with white glacé icing

Soft and crumbly, these little lemon verbena shortbread biscuits work well with ice creams, fruit or indeed alongside tea or coffee. They make the most of the herbs you have growing in your garden – in this case lemon verbena although you can vary the herb –  try rosemary, lemon zest or thyme instead.  Or use lavender flowers.

They are super easy to make.  I love the convenience of rolling the shortbread dough into “logs” and slicing off rounds to bake as you need to.    The lemon verbena shortbread biscuit dough can be kept in the fridge for up to a week or in the freezer for 3 months.  It means that a freshly baked lemon verbena shortbread  is always on hand.  How good is that?

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Traybake Shortbread and Variations

I love Shortbread as it is but I also love it with different flavourings added such as earl grey, lavender, chocolate or fennel.  These flavourings can act as shortbread’s fairy godmother and dress it up so everyone can see how beautiful it really is.  Just add them in the final mixing.

Rich and buttery shortbread that crumbles into your mouth is brilliant with a cup of tea or coffee. My grandfather used to love it as an accompaniment to a wee dram of whisky whilst as children we had it with a glass of milk.  The basic recipe is a wonderful thing.  Sadly in today’s times it’s often overlooked in favour of more exciting looking biscuits but maybe these variations will make you think again

Traybaked Shortbread

 

 

 

 

 

 

 

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