Richard’s Recipes: Wedgwood Shortbread

Richard’s Recipes: Wedgwood Shortbread

Ingredients:

250g Salted butter (Trex for vegan version)
250g Plain flour
100g Caster sugar
100g Custard powder (cornflour for vegan version) 

Method:
 
Sift the flour and custard powder together into a suitable mixing bowl.
Cut the butter into 5mm dices and add to the flour, ensure the butter is cold from the fridge.
Add the caster sugar and rub the ingredients together to form a fine crumb.
Now press the crumb together to form a soft smooth dough.
Allow to rest for 30 minutes in a cool area (but do not refrigerate).
Lightly dust the work area with flour and roll out the dough 3-4mm thick.
Cut into biscuits using a 30-40mm cutter.
Place onto a baking tray lined with greaseproof or silicone paper.
Place in a hot oven at 180◦C and bake for 8-10 minutes.
Remove from the oven and allow to cool on a wire rack.
Place into an airtight container and store ambient for up to three months.

Image is for illustration only