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Mary Berry's Shortbread Rounds Recipe

This document provides instructions for making shortbread cookies in 5 steps. It involves mixing softened butter, icing sugar and vanilla until pale and creamy. Flour and cornflour are sifted over the mixture and stirred to form a soft dough. The dough is pressed into discs and rounds, scored with triangles and refrigerated before baking until light golden. The ingredients include butter, icing sugar, vanilla, plain flour, cornflour, eggwhite and white sugar.

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7 views1 page

Mary Berry's Shortbread Rounds Recipe

This document provides instructions for making shortbread cookies in 5 steps. It involves mixing softened butter, icing sugar and vanilla until pale and creamy. Flour and cornflour are sifted over the mixture and stirred to form a soft dough. The dough is pressed into discs and rounds, scored with triangles and refrigerated before baking until light golden. The ingredients include butter, icing sugar, vanilla, plain flour, cornflour, eggwhite and white sugar.

Uploaded by

rdm
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Method

Step 1
Line 2 flat baking trays with baking paper. Draw an 18cm circle in the centre of each sheet of baking paper.
Turn paper over so that markings face down.

Step 2
Using an electric mixer, beat butter, icing sugar and vanilla until pale and creamy. Sift flour and cornflour over
butter mixture. Stir until a soft dough forms. Turn onto a lightly floured surface. Knead dough until smooth.

Step 3
Divide dough in half. Gently press each piece into a 10cm (diameter) disc. Place shortbread discs on baking
trays. Using circles on paper as a guide, gently press shortbread out with your fingers to form a 1.5cm-thick,
18cm (diameter) round.

Step 4
Pinch the edge of each round to form a frill. Score 8 triangles in each shortbread round (do not cut through
dough). Refrigerate for 15 minutes or until firm.

Step 5
Preheat oven to 160°C. Brush shortbread with eggwhite and sprinkle with sugar. Bake for 30 to 35 minutes,
swapping trays after 15 minutes, or until shortbread is light golden and firm to the touch. Allow to cool
completely on trays. To serve, use a sharp knife to cut through markings.

Ingredients
 250g butter, softened

 1 cup pure icing sugar

 1 teaspoon vanilla extract

 2 1/4 cups plain flour

 1/4 cup cornflour

 1 eggwhite, lightly beaten

 2 tablespoons white sugar

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