Shortbread is the ultimate biscuit. At least I happen to think so. I got addicted to them many years ago when I traveled to Scotland on work. Being a regular in Edinburgh, it was impossible to walk past any store, tea shop, or grocer without seeing an assortment of shortbread. I always made sure I carried back a stash on return home:)
Baking shortbread is breeze. It is probably the easiest biscuit to make - flour, butter, sugar, a pinch of salt, and vanilla is all it takes. Today I am sharing my favorite brown sugar shortbread with you. This particular recipe is particularly good as the sugar topping makes it really really special. It gives an added crunch and is perfect for enjoying with a special tea or sharing with friends.
1 stick (8tbsp) butter, softened
1 cup all purpose flour
1 tsp vanilla extract
1/2 tsp salt
1/3 cup brown sugar, packed
2 tbsp demerara sugar
- Beat the butter and sugar together until creamy.
- Stir in the vanilla extract and salt. Now combine with the flour.
- Press the mix into a prepared baking pan.
- Sprinkle with the demerara sugar. I used brown sugar here as I had run out of demerara sugar. It worked well.
- Using a knife or pizza cutter, divide into 8 wedges.
- Bake for 25 minutes or until golden brown.
- Remove from oven and cool completely before separating the wedges.
Like this recipe. Tried it. Leave me a comment:)
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