Written By Catherine Parrott

For this recipe we’ve picked up the shortbread and rolled it in flavoured sugar before baking.

GROUND BREAKING

While we all calm down, allow me to explain why this plot twist is so important to how you think about baking. When you first follow a recipe, it is ultimately unquestionable because what you are doing is brand new and you need the security. But once you have made ANY recipe I encourage you to think about how you can elevate the end result or process beyond simply following instructions. This is what I’m here to share with you as often as I can.

RECIPE:

SHORTBREAD DOUGH

  • 100g UNSALTED BUTTER (Cold and Cubed)

  • 50g CASTER SUGAR

  • 100g SELF-RAISING FLOUR

  • 50g RICE FLOUR (We use this to add a bit of crunch to the shortbread, cornflour works just as well if you have easier access to it)

SPICED SUGAR

  • 100g DEMERARA SUGAR (Using demerara sugar is crucial in this recipe because finer sugar will melt in the oven when baked. The aim is to get a big cluster of flavour-packed sugar to melt in your mouth alongside the buttery shortbread, so sadly, not a swap to be made here.)

  • 1 Tsp GROUND CINNAMON

  • 1 Tsp GROUND NUTMEG

  • ½ Tsp GROUND GINGER

  • ½ Tsp GROUND CARDAMOM (You can meddle with this mix however you please. Raid that spice rack!)

BEFORE YOU START…

Preheat your oven to 160c (fan oven, 170c for other, less powerful ovens)

METHODS:

FOR THE SHORTBREAD DOUGH…

Mix (much like the previous shortbread, with a paddle-like implement) until combined and no lumps of butter are visible. Fold in the flours and mix until you have formed a dough. While it’s still pliable ROLL INTO A SAUSAGE SHAPE approx. 3cm in diameter for biscuits like mine but you can really make this as thick or thin as you want.

Wrap the delicious dough sausage in clingfilm to make the edges nice and smooth (you can also use parchment if you think clingfilm is the devil’s work. Both works!).  Chill in the fridge until firm.

FOR THE SPICED SUGAR…

Combine the spices and sugar in a bowl and leave until needed, asking yourself “Oooh what else can I do with a spiced sugar mix which keeps for ages in the cupboard?”(topping pancakes, rolling chocolate truffles or just  sprinkling on everything for a flavour hit)

Once your dough has rested. Cut the dough into even 1cm discs roll in the spiced sugar, and arrange across your lined trays and bake for 10-12minutes until just starting to colour.

Once baked, think about storing them in an air-tight container at room temperature 2-3 days but be realistic and eat them by bedtime the same day.

Catherine Parrott
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