Fortnum's Shortbread
Fortnum's shortbread, once baked on the premises, from their Cook Book: all butter, with a spoonful of porridge oats for crunch.
Ingredients
Makes
- 120 g unsalted butter, softened
- 70 g caster sugar, plus extra for dusting
- 165 g plain flour
- 15 g porridge oats
Instructions
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Cream the butter and sugar together until light and fluffy. Sift in the flour, mix in the oats and bring the mixture together into a dough. Wrap in cling film and chill for 30 minutes.
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Roll the dough out to about 1cm thick. Cut into rounds with a 6cm cutter and place on a baking sheet lined with baking parchment. Chill again for 30 minutes.
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Bake in an oven heated to 160 °C (gas 3) for 8 to 10 minutes, until very lightly coloured. Sprinkle at once with caster sugar, then leave to cool.
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Notes
Added for the Tea Caddy’s guides, from Fortnum & Mason’s The Cook Book.
