Brown Sugar Shortbread
This is pretty much a simple shortbread recipe but it is made with brown sugar instead of caster sugar, and sprinkled with more brown sugar.
The substitution of brown sugar for caster sugar in the simple shortbread recipe added a rich caramel undernote to a short, crunchy and crumbly biscuit. It has a melt in the mouth texture, is delicious and hard to resist. If I wan't taking it to work tomorrow there wouldn't be much left!
Recipe - Makes 14 pieces
Tip the mix into a lined 6 inch square tray bake tin and press down well with the back of a spoon. Use a sharp knife to cut through into 14 even sized fingers then prick all over with a fork. Place in the fridge and chill for 30 minutes.
Meanwhile, preheat the oven to 160C. Bake the shortbread for 30-40 minutes, or until lightly browned. Remove and cut along the lines again to make it easier to break up. Sprinkle the top with extra brown sugar and leave it in the tin to cool for 5 minutes. Gently lift the shortbread out of the tin and place on a wire rack to cool completely before breaking into fingers.
The substitution of brown sugar for caster sugar in the simple shortbread recipe added a rich caramel undernote to a short, crunchy and crumbly biscuit. It has a melt in the mouth texture, is delicious and hard to resist. If I wan't taking it to work tomorrow there wouldn't be much left!
Recipe - Makes 14 pieces
- 140g plain flour
- 100g butter, softened
- 40g light brown sugar
- 1 tbsp. light brown sugar, for sprinkling
Tip the mix into a lined 6 inch square tray bake tin and press down well with the back of a spoon. Use a sharp knife to cut through into 14 even sized fingers then prick all over with a fork. Place in the fridge and chill for 30 minutes.
Meanwhile, preheat the oven to 160C. Bake the shortbread for 30-40 minutes, or until lightly browned. Remove and cut along the lines again to make it easier to break up. Sprinkle the top with extra brown sugar and leave it in the tin to cool for 5 minutes. Gently lift the shortbread out of the tin and place on a wire rack to cool completely before breaking into fingers.
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