Nothing says a stony teatime like Silly Shortbread. Shortbread and tea are a match made in heaven. This recipe has a deliciously buttery and crumbly texture, and it keeps excellently provided it is stored in an airtight container. Let’s jump straight into it.
Yield: 18 – 20 pieces
Time: 45 minutes
Difficulty: Easy
Ingredients:
2 cups flour (cake or all-purpose)
½ cup softened (room temperature) butter
½ cup softened (room temperature) cannabutter
1 tsp. vanilla essence
⅔ cup white sugar
1 tsp. salt
Method:
Preheat your oven to 325ﹾF.
In a large mixing bowl add the butter and salt and mix well.
Next, add the sugar and vanilla and mix until just combined.
Now, add the flour and mix until the flour is incorporated. Do not over-mix. You want a dough that is a little lumpy and grainy.
Take a square baking tray that is about 8 to 10 inches per side and about 2 inches deep.
Line it with wax paper and press the dough into the dish. Try to get the dough level.
You can score the top lightly with a fork to create a design.
Bake the shortbread for around 40 minutes or a little longer until the top is a golden-brown color. If the shortbread is still white or slightly brown, give it a few more minutes until it gets that golden brown color.
Once the shortbread is baked, remove it from the oven and set it aside for a minute.
Now carefully cut the shortbread into squares while it is still hot. Leave it all in the tray until it is cooled and then you can either sprinkle some sugar over the top or pack it into an airtight container.
Go easy with these guys as they are potent.
