SHORTBREAD

Shortbread is often associated with Christmas. I make it and enjoy it all year round. Shortbread dates back as early as the 16th century. The formula for shortbread is usually one part sugar, two parts butter/ marg and three parts flour. The sugar used is often castor sugar, the butter/ marg slightly salted and the flour plain white, although sometimes a tablespoon of semolina, rice flour or cornflour can replace some of the flour to give a different texture. Shortbread (1) Ingredients....115gm of butter/ marg, diced and chilled, 175gm of plain flour, pinch of salt, 55gm of castor sugar, 2 tbs of raw castor sugar. Preheat your oven to 160 deg C. Grease a 20cm round fluted cake pan/ flan pan. Mix the flour, salt and 55gm of castor sugar together in a bowl Rub in the butter/ marg with your fingertips until the mixture resembles breadcrumbs. Work the mixture into a soft dough, do not overwork the dough or the shortbread will be tough and not crumbly as it should be. Lightly press the dough into the prepared fluted pan and into the edges to form a scalloped pattern. Mark the dough into 8 equal portions with a fork. Prick all over with a knife and bake in the preheated oven for 50 minutes or until firm and lightly golden. Millionaire's Shortbread (2) Ingredients.....115gm of butter/ marg, chilled and diced, 225gm of plain flour, 60gm of soft light brown sugar (sifted). Topping....4 tbs of butter/ marg, 60gm of soft light brown sugar, 500ml of canned condensed milk, 180 gm of 70% cocoa chocolate. Preheat your oven to 180 deg C. Lightly grease and line a square 23cm square cake pan. mix the flour with the butter in a bowl with your fingertips until it resembles breadcrumbs. Add the sugar and mix to a firm dough, do not overwork the dough. Lightly press the dough into the prepared pan and prick all over with a fork. Bake in the preheated oven for 20 minutes or until firm and lightly golden. Leave to cool in the pan. Now for the topping, put the butter/ marg, sgar and condensed milk in a small saucepan and cook over a low heat until the mixture simmers. Reduce the heat and cook for 5 minutes, stiurring until the caramel is pale golden and thick, coming away from the sides of the saucepan. pour the topping over the top of the shortbread and leave to cool. When the topping is firm, break the chocolate into pieces and melt in a small pot over a low heat. Spread the melted chocolate over the topping and leave to set. When set , carefully remove the shortbread from the pan and slice into squares to serve.