At Christmas a shortbread recipe is a must! Always so very popular with friends and family. Nothing like a home baked shortbread biscuit with a hot cup of brew by the fire, while opening presents around the Christmas tree.
– 226g real butter (from the fridge)
– 85g caster sugar
– 85g corn flour
– 255g plain flour
1. Cube the butter and add the sugar. Use the back of the wooden spoon to cream the butter and sugar together; you only want to do this until the butter and sugar come together. Any more mixing adds unnecessary air into the dough which will cause air pockets when cooking
2. Add in the flours. Bring together using your hands. If you find it really isn’t coming together add in a tablespoon or two of cold water but don’t add too much – again, water evaporates when heated creating steam resulting in air pockets giving a ‘raised’ biscuit.
3. Bring the dough into a flat disk and cover with cling film. Place in the fridge for 10-15 minutes just to harden the butter slightly. Preheat your over to 160oC (fan)
4. Line a large baking sheet with silicon sheet or baking paper and liberally cover your workspace with flour. Roll out your dough to it is 1cm thick and using whichever cutters you desire, cut shapes from the dough. Try and get as many cuts from the first roll as the more you roll the dough and work with it, the tougher it becomes
5. Using a fork, prick a few holes in the biscuits and place in preheated oven for 15-20 minutes until just starting to change colour. Keep a close eye as they can catch quite quickly.
6. Sprinkle with caster sugar as soon as they come out of the oven. Transfer to a rack and leave until completely cool
7. Now the biggest challenge….try to stop at eating just 1!
After years of baking at home and cultivating her creativity & skill, Imelda first came to the public’s attention as she launched on to our screens in the 2018 series of The Great British Bake Off & Channel 4s The Extra Slice. After beating competition from thousands of other aspiring amateur bakers Imelda appeared as one of the 12 contestants taking on the infamous Bake Off tent. Although she met an early exit, Imelda’s warmth and wit ensured she was an immediate hit with the show’s dedicated fan base. Originally from rural Co. Tyrone, when not in the kitchen baking Imelda can be found outdoors exploring; she also loves to go off the beaten track to discover new food producers and eateries. With a strong passion for local produce and home grown food, Imelda is always on the look-out for new artisan producers to work with to create new culinary combinations!
You can find more of Imelda’s recipes at :