Jamie Oliver's Shortbread

Shortbread is one of those foods that I always think about whenever I think of Christmas. My mum always makes at least one batch for us to (gobble down) eat in the weeks before Christmas and it's always so soft and lovely. This year I decided to make a batch myself, and found this recipe of Jamie Oliver's to try. Apparently he called it the best Shortbread in the world, so I just had to test it out myself. And I must say it's definitely one of the best shortbreads I've had! The recipe turns out a light, buttery and really lovely batch of shortbread.

Ingredients:
1 cup plus 2 tbsp unsalted butter, plus more for greasing the pan
1/2 cup plus 1 tbsp icing sugar
2 scant cups plain flour, sifted, plus extra for dusting
1 scant cup corn flour
Note: For 'scant cups' just use slightly less than a full cup.

Method:
1. Preheat the oven to 150C. Butter a 9 inch square pan. Cream the butter and icing sugar together until pale, light and fluffy.

2. Add the flour and corn flour. Mix very lightly with a wooden spoon and then with your hands until you have a smooth dough.

3. Transfer the dough to a floured surface and roll it out until its an even 1 inch thick all over. Press the rolled out dough into your pan, poking it into the corners with your fingers. Don't worry about it looking perfect - I couldn't pick up all my dough in one lot so I just pressed it into the pan.

4. Prick the dough all over with a fork and then bake in the oven until slightly golden - about 50 minutes. While still warm sprinkle with a dusting of icing sugar. Allow the shortbread to cool slightly, then cut into chunky pieces.

Recipe Source:
Jamie Oliver's best shortbread in the world
Recipe found on East Village Kitchen

Jamie Oliver's Shortbread Ingredients: 1 cup plus 2 tbsp unsalted butter, plus more for greasing the pan 1/2 cup plus 1 tbsp icing sugar 2 scant cups plain flour, sifted, plus extra for dusting 1 scant cup corn flour Note: For 'scant cups' just use slightly less than a full cup. Method: 1. Preheat the oven to 150C. Butter a 9 inch square pan. Cream the butter and icing sugar together until pale, light and fluffy. 2. Add the flour and corn flour. Mix very lightly with a wooden spoon and then with your hands until you have a smooth dough. 3. Transfer the dough to a floured surface and roll it out until its an even 1 inch thick all over. Press the rolled out dough into your pan, poking it into the corners with your fingers. Don't worry about it looking perfect - I couldn't pick up all my dough in one lot so I just pressed it into the pan. 4. Prick the dough all over with a fork and then bake in the oven until slightly golden - about 50 minutes. While still warm sprinkle with a dusting of icing sugar. Allow the shortbread to cool slightly, then cut into chunky pieces.