Friday, 6 May 2011

Cooking: English Shortbread

In honour of the Mongolian mum of one of our friends from the International School who loves all things English; easy peasy cook it in the microwave in ten minutes flat shortbread.

100 g / 4 oz plain flour
50 g / 2 oz cornflour
100 g / 4 oz butter
50 g / 2 oz sugar

Prepare a microwave-safe cake tin by lining with greased baking parchment - I use the lid of a Pyrex casserole.
Pour all the ingredients into a bowl and knead together with a spoon until mixture is evenly mixed.  The mixture will be quite dry - don't worry.
Tip into the dish and press down firmly.  Mark the top into segments and sprinkle with sugar.
Cook on HIGH for 3 - 3 1/2 minutes.
Whilst still warm divide into segments (when it cool is goes crispy and is more likely to crack).
Leave to cool and enjoy with a cup of tea.
Substitute the following for all or part of the cornflour.
Ground rice (gives a "crunchy" texture)
ground almonds
cocoa powder
Also good drizzled with melted chocolate.

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