16 Oct // Love and shortbread

They say the way to a man's heart is through his stomach, and goodness knows I've spent the winter testing whether such a theory holds any such truth. There was a pretty last minute and mediocre chicken-broccoli-soba-noodle situation, and there were sticky date puddings, which after half had been eaten it was declared I'm going to be honest with you, I don't actually like dates. There was an attempt at pickled eggs, there was a near-perfect dish of salmon, and there was shortbread. 

A throwaway comment about a fondness for shortbread was dutifully stashed in my memory bank, only to be outsourced to my iphone notes section, where all important things (to-do lists, things to bake, life plans, invoices to send, random sentences which end up in articles, etc) get dutifully stashed. A few days later I googled recipes, purchased some fancy butter, learnt that my oven has a defect setting which burns everything on the bottom, bought more fancy butter, made a new lump of dough, and ate chunks of the aformentioned dough, before making the perfect batch and thus proving my love language is definitely acts of service. Let's just say they were melt in your mouth delicious, and they were very well received. I cannot recommend highly enough making these for someone who's heart you're paving your way into. 


Classic shortbread

Adapted from a number of recipes. 


250g butter, softened

1 cup icing sugar

1 cup cornflour

2 cup plain flour 

Cream the butter with the icing sugar until white and fluffy. Gradually add the cornflour and the plain flour. 

Knead the dough out onto a floured surface, then roll into two logs. Refrigerate for at least 30 minutes (but can leave for longer). 


Preheat your oven to 150C and line two baking trays with baking paper. 

Slice the dough into rounds and place on the lined baking tray. Bake for about 30 minutes, or until golden. Cool on the tray and serve. 

Note: slice leftover dough into rounds and freeze in a snaplock bag if you aren't making the entire batch at once.