Nicky Laceby's Shortbread Recipe
We’ve teamed up with our friend Nicky from Season 14 of The Great British Bake Off to celebrate launching our delicious Highland Shortbread Candle. 😋
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Nostalgic and comforting, it fills your space with the cosy scent of freshly baked shortbread - perfect for this season and like a warm hug for your senses!
Nicky has kindly shared her own delicious family shortbread recipe below and you can find her on Instagram for all things bakes & cakes!
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Nicky's Family Shortbread Recipe
Ingredients
- 225g unsalted butter, softened
- 100g caster sugar
- 275g plain flour
- 50g fine semolina
- Extra caster sugar, for dusting
Method
- Heat your oven to 160°C and lightly butter and flour two flat baking trays.
- Cream the butter and sugar together until pale and fluffy.
- Gently work in the flour and semolina until the dough just comes together.
- Turn the dough onto a lightly floured surface, give it a very quick knead, then roll it out to about 1cm thick.
- Cut into rectangles, triangles or your favourite cookie cutter shapes.
- Pop the shapes onto the trays, leaving room between each. Prick the tops a few times with a fork for that classic shortbread look.
- Chill the shortbread in the fridge for about 30 mins - this helps keep the shapes neat while baking.
- Bake for around 30 minutes, until the edges turn just golden.
- Leave the shortbread to cool on the trays for 5 minutes, then transfer to a wire rack.
- While still warm, sprinkle over caster sugar, then leave to cool completely.
Decorating Ideas
Dip one end of your shortbread into melted chocolate and finish with either sprinkles of freeze dried Raspberries, a scatter of chopped toasted pistachios or finely chopped mixed peel for a simple, pretty twist.