Posted by: marthabernie | May 11, 2013

WELSH ANGLESEY SHORTBREAD

Shortbread is fairly easy to make as long as you use high quality ingredients.  This is from a British cooking magazine so you will have to convert the measurements.  The recipe comes from Aberffraaw, Anglesey, Wales.  They are cooked in a madeleine or other shell shaped pan or the cookies (biscuits) can be baked after making shell impressions with a knife.   Caster sugar is regular granulated sugar.

ANGLESEY SHORTBREAD

175 g butter

225 g flour

100 g caster sugar, plus extra for dredging

Preheat the oven to 375 degrees F.  Rub the butter into the flour until the mixture resembles fine breadcrumbs.  Stir in the sugar.  Using your fingertips, press the mixture together and knead to a smooth, pliable paste.   Roll out fairly thinly on a well-floured board and cut into 5 cm circles.  Using the tip of a sharp bladed knife, mark each with a scallop shell pattern, or if you’d rather, press the dough into a real scallop shell pan so it takes on the shape.  Bake in moderately hot oven for about ten minutes, until the biscuits turn a pale, golden color.  Cool on the baking tray and when cold, sprinkle lavishly with caster sugar.  Store in an airtight tin for up to a week.

ENJOY!

 


Responses

  1. I love shortbread! Definitely gonna try this one. I’ve looked it up and found out that caster sugar is in fact granulated sugar but with finer grains, so it dissolves faster. So I’m deducing that using granulated sugar probably results in crispier biscuits.

    Like

    • If you have a British or Irish import store anywhere nearby, they might have caster sugar.

      Like


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