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Short. Crunchy. Melty. A spray of crumbs when broken. Sugar covered. With or without fork pricked dimples. Flour. Butter. Sugar.
Scottish. Walkers. Dean’s. McVittie’s. Lorna Doone.
In a tin. In a packet. In a tube. Snack pack. Phone box. Tardis. Routemaster.
Lemon zest. Vanilla. Cinnamon. Raspberry. Choc chips. Choc dipped. Strawberry jam. Cranberries. Lavender. Chili.
Shortbread. Shortbread cookie. Sablé. Butter cookie. Galette. Finger. Jodenkoek. Jammie Dodger. Qurabiya.
With coffee. Dunked in builder’s. Crumbled with sips of matcha. Chunks falling into hot cocoa mug. Paired with madeira. Cheered with prosecco.
And I’ve just baked a batch of fantastic shortbread biscuits sprinkled with sugar which melt in your mouth and I’ve built a sky-high Jenga out of my shortbreads and I’m going to eat them one by one pulling them out of all the precarious spots which surely makes it the best version of Jenga ever as you not only get to eat lots of biscuits but also your Jenga will never ever fall down.
- 240g (2 cups) plain flour
- 36g (1/4 cup) rice flour
- 65g (1/4 cup) caster sugar, more for sprinkling
- zest grated from 1 lemon and 1 lime
- ½ tsp fine sea salt (1/2 teaspoon)
- 225g (2 sticks) unsalted butter, melted and cooled
Preheat the oven to 180C/350F/gas 4. Line an 18 x 23cm or 20 x 20 square (7 x 9in, or 8 x 8 square) baking tin with parchment.
Mix the lemon and lime zest into the sugar. Stir the flours, flavoured sugar and salt together and pour in melted butter when it has cooled down. Mix well with a spoon.
Press the dough into the lined tin. You can mark lines with a sharp knife or a pastry cutter for cutting the fingers when baked. Bake for 30-35 minutes until pale golden.
Remove from the oven and sprinkle with caster sugar (plain or mixed with more lemon zest). Cut the shortbread into fingers taken out of tin but still in the parchment– it will make 16 medium sized ones. Cool them completely on a wire rack – they will be awfully crumbly at first but will set as they cool.