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	Podcast:		Recipe for the day
	Episode:		Shortbread
	Category:		Arts
	Duration:
	Publish Date:		2016-05-13 04:41:05
	Description:		A golden and crisp treat. No point in making this in small amounts, it keeps for a week in an airtight container. 200g wholemeal flour 200g white self-raising flour 180g soft brown sugar 280g soft butter Grease a non-stick 25cm x 30cm shallow rectangular baking tin and preheat the oven to 170c/gas mark 3 1.Sift the flours into a mixing bowl and tip the bran bits in that are left in the sieve. 2.Stir in the sugar. 3.Add the butter and use your fingers to rub it into the flour mixture. 4.Bring the dough together and knead gently to form a ball. 5.Press the dough into the prepared tin and use a fork to prick the dough evenly. 6.Bake for 20-25 minutes. 7.Cut into even pieces. Sprinkle with a little soft brown sugar. 8.Cool in the tin for 30 minutes then remove and cool completely on a wire rack. 9.Store in an airtight tin To vary: Top with glacé icing and finish with glacé cherries Add 100g currants before bringing the dough together Add 100g chocolate chips and omit 30g of flour replacing with 30g cocoa powder
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