Stork's Simple Shortbread
Our shortbread recipe couldn't be easier. Bake in a flan tin for triangular slices, or a square tin if you prefer shortbread fingers- the choice is all yours!
Cooking time25 minutes
Prep time15 minutes
Servings8 portions
Ingredients
- 11 grams Stork baking block
- 175g plain flour, sieved (or combination of 125g flour and 50g cornflour)
- 55g caster sugar
- Add grated rind or a small lemon or orange to the basic ingredients.
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Have ready a mould, a 20cm (8inch) flan ring or sandwich tin and baking sheet.
- Cut Stork into four and rub into dry ingredients; knead together until they form a smooth dough, leaving bowl clean.
- Turn out onto lightly-floured surface and knead again until it becomes smooth and silky. Roll into round large enough to fill the mould, flan ring or sandwich tin.
- Place in the mould, ring or tin, gently press it to shape and smooth top. Turn onto a baking sheet. Flute edges if ring or tin used by pressing with the thumb all round, prick all over with a fork.
- Mark into 8 or 12 portions. Bake in pre-heated oven 150°C, 140°C fan, Gas mark 2 on middle shelf for 25-30 minutes. Sprinkle with caster sugar.
- Leave on baking sheet about 10 minutes then lift carefully and cool on a wire rack.
