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| Teatime Shortbread |
9 ounces unsalted butter or good quality margarine
4 ounces caster sugar (plus extra for sprinkling)
8 ounces plain flour
2 ounces cornflour
4 ounces semolina
- You will need 2 x 8 inch sandwich tins with the base lined with baking parchment.
- Preheat oven to 300F/150C/gas 2.
- Cream the butter or marge with the sugar until light in colour and fairly soft.
- Add the flour, cornflour and semolina and work it in with a wooden spoon until the mixture is starting to come together then use your fingers to work the dough into a ball taking care not to make it too greasy.
- Turn onto a clean smooth surface, divide into two and press each piece roughly into a round to fit the tin.
- Put into the tins and press to the edges then 'crimp' the edge with your thumb and forefinger. Prick all over with a fork.
- Put in the fridge for half an hour and then mark into triangles with a sharp knife making sure not to go all the way through.
- Bake for 50 minutes or until light gold in colour. Cool in the tins for 10 minutes then sprinkle the tops with the remaining caster sugar.
- When completely cold use a sharp knife to cut through the triangular markings.
This is excellent with a cup of tea or coffee and equally as good with a bowl of fresh strawberries and cream or creme fraiche. It stores well in an airtight tin.
Basic White Bread
1 lb 2 oz strong white bread flour
1 teaspoon each of salt and sugar
2 tablespoons olive oil
1 level tablespoon dried yeast
12 fluid ounces hand hot water
- Sieve flour, salt and sugar into a bowl then sprinkle in the yeast and mix well.
- Add the olive oil and water and mix to a soft dough.
- Turn out onto a lightly floured surface and knead well for 10 minutes until the dough is smooth and elastic.
- Prepare a 2 lb loaf tin (I grease and flour) then put in the dough pressing well into the corners.
- Put the tin into a large polythene food bag and blow up so that the dough can rise then seal tightly or I use a plastic box with a lid which is large enough for the tin and gives the dough plenty or room to rise.
- Leave the dough to rise for about an hour in a warm place, a cooler place will take longer, then heat the oven to 230C/450F (hot).
- Bake the bread for 35 to 40 minutes, turning the heat down a little after 10 minutes. A roasting pan can be placed in the bottom of the oven and water or ice cubes added when the bread goes in to help give a better crust.
- Turn out onto a wire rack when the loaf sounds hollow if tapped on the bottom.
