|Yes it really was as messy as this!|
As, ahem, a baking ambassador for Whitbread it is clear that some baking is required.
Normally the baking in our house is done by Boy One who is currently fixated on all matters culinary. However, he was elsewhere when the domestic muse came upon us.
Boy Two and Three decided it was time they got in on the action. So we considered the recipes and agreed on brown sugar shortbread. They because they said it looked yummy and me because it only had three ingredients so how hard could it be?
350g butter, room temperature
200g WHITWORTHS FINE DEMERARA SUGAR
450g plain flour
Preheat oven to 160°C / Gas mark 3.
Cream butter and WHITWORTHS FINE DEMERARA SUGAR in a large bowl.
Add 400g of the flour and mix well. Add more flour until you have a soft dough.
Sprinkle worktop with the remaining flour. Roll to 1cm thickness. Cut into 7 x 2cm strips. Prick with fork and place on lightly greased baking trays.
Bake for 15 to 20 minutes until lightly golden. Transfer to a cooling rack.
For something so short it created an enormous amount of mess, but it also created an equal amount of fun. The boys had a great time and were delighted to produce something they actually wanted to eat.
The whole issue did raise a question though: why do we prick the top of shortbread? Does anyone know the answer. Especially any of you clever Whitworths folk.
I am paid to talk about Whitworths, but that doesn’t make the sweet stuff any less tasty.