It’s Halloween… Well it’s Halloween tomorrow, but I thought I’d post this today! I am planning on sharing another post tomorrow too! Aren’t you lucky! I have actually shared this recipe here on the blog before, but that was many moons ago now, and many of you weren’t here back then, so I thought I would share it again. Which seems only fitting as I make these every year for Halloween! This is a classic butter shortbread recipe, that I use many times through the year, because I love shortbread, and it’s really easy to make! This makes about 12 bats with the cookie cutter I got in a kit about 8 years ago, alternatively, many stars, two standard size “rounds” if you’re traditional, and of course you can just roll it out into a flat pan and score for shortbread fingers.
What you’ll need:
- 150g Plain Flour
- 50g Caster Sugar
- 100g Butter
- Caster Sugar for Dredging/Chocolate for dipping/Icing sugar for icing… seriously, you get the idea….
Lets get cooking:
- Preheat oven to 150°c/300°f/gas mark 1-2
- Sift the Flour and Sugar together in a bowl. (Is “Sift” a weird word? Sieve it? Still weird… anyway….)
- Work the butter into the dry ingredients by squeezing gently with one hand, keeping it in one piece until it binds together, (if it’s a bit too dry, I literally wet my hand under a tap to add a little bit of moisture…)
- If you are adding chocolate chips or anything, you should do that at this point.
- Lightly flour a board, and roll out, if you’re making “rounds”, divide into two pieces, roll to approx 1cm thickness keeping a round shape. If you’re making “fingers” roll into a rectangular shape to approx 1cm thickness, if you’re cutting shapes (eg stars) roll to 1cm thickness and cut them out, but try not to work the dough too much if you’re re-rolling it out…
- Put your dough – in whatever form you have so created – into a lined baking tray (say’s greased in the book, but I use greaseproof baking paper it’s up to you really)
- Prick the surface of the dough with a fork or a cocktail stick, or something pointy… I score the bats to make wing creases, and eyes…
Place into the centre of the oven and bake for:
Approx, 45 minutes for two rounds,
Approx, 30 mins for shapes
It might be less for some ovens, and for smaller shaped shortbread so keep an eye on it! It’s done when the shortbread is firm and lightly browned When cooked, sprinkle with a light dusting of caster sugar and place them onto a cooling rack (see why I use baking paper now!)
When cooled divide if necessary, and eat!
These last several days if stored in an airtight container.
Do let me know if you try the recipe! Have you got any favourites you think I should try?
If you liked this post, you might like: