Melt in your mouth shortbread - recipe

Ingredients

Recipe , Shortbread

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1

Grease and line a 20cm square baking tin with baking parchment.
2
Beat together the butter and muscovado sugar until it’s pale and fluffy, then add the flour and salt in two halves mixing until just combined.

For this step you'll need:
- 300g Butter (unsalted) softened
- 135g Unrefined light muscovado sugar
- 420g Plain white flour
- ¼tsp Salt
3

Pour this into the tin and pat down, prick the top with a fork then place in the fridge to chill for 15 minutes. Preheat the oven to 170°C (fan 150°C, gas mark 3).
4

Remove from fridge and then bake for 40-45 minutes low in the oven.
5
Remove from the oven and sprinkle the golden caster sugar over the top. Cut into fingers whilst it’s still warm.

For this step you'll need:
- 2 tbsp Unrefined golden caster sugar

⇐ Panforte

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