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Kidproof shortbread

Recipe blog

Kidproof shortbread

Emily Kerrigan

This shortbread is made in minutes in a food processor so it's a good bet if you fancy a quick cooking project to entertain the kids over Christmas. It works well for different age groups too: very small kids can just press rounds of the mix down into a muffin tin with their fingers (hence the kidproof bit), while older children can try their hand at rolling out different shapes. 

Makes 12 rounds

200g plain flour
100g caster sugar
25g cornflour
150g butter, softened
a few drops of vanilla essence

Takes 40 minutes 

1. Preheat the oven to 160°C/325°F/Gas mark 3. Grease a muffin tin or, if you're cutting out shapes, grease and line a baking sheet or two. 

2. Get the kids to weigh out all the ingredients and put them straight in a food processor. Whizz to combine.

3. Spoon the mix into the rounds of your tin and get the kids to press down firmly with their fingers and/or the back of a spoon. Prick with a fork. If you're making shapes instead, roll out the dough on a floured worktop and carefully transfer onto your prepared baking sheets. It is quite a crumbly dough so you'll need to keep re-rolling and be gentle. Prick the shapes with a fork too.

4. Bake for 30 minutes or until just taking on some colour; smaller thinner shapes eg. stars will take on more colour than the bigger rounds in tins. Allow to cool for a few moments then transfer to a wire rack to cool completely (the easiest way to get the rounds out of the muffin tin is to run a spoon under the edge - they should just pop out). Best eaten the same day.