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 Prep Time | 10 minutes
 Cooking Time | 30 minutes
 Serves | 12 people

Our Notes

If you store the shortbread in an airtight container it will keep for several weeks, which makes it an ideal standby for unexpected guests, or even as a thoughtful gift for a friend.
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100g/4oz Pure Bread Flour
50g/2oz Pure Multi-purpose Flour Mix
50g/2oz caster sugar
100g/4oz butter
2-3 drops vanilla essence


  1. Lightly grease a 7” round sandwich tin.
  2. Weigh the flours and sugar together into a bowl and mix thoroughly. Add the vanilla essence.
  3. Rub in the margarine until the mixture resembles fine breadcrumbs. You can use a sharp knife to do this, or even a fork, or simply by hand between thumb and fingers.
  4. Bring the mixture into a ball using your hands to gently push it together.
  5. Either roll the dough into a circle to fit your tin, or gently press it into the tin until it is evenly spread.
  6. Prick the surface all over with a fork.
  7. Place in the oven at 170°C/340°F until it is lightly browned and firm to touch. (For fan assisted ovens reduce the temperature to 160°C/320°F).
  8. Using a sharp knife score the shortbread into fingers or triangles and allow to cool in the tin for a few minutes before turning onto a wire rack to cool completely.

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