Based on the shortbread recipe from the 1986 version of The Edmonds Cookbook, the possibilities for shortbread flavour creations are endless by adding herbs (fresh or dried), spices, nuts, seeds, peppermint candy canes or other boiled lollies.
- 225g butter
- 125g icing sugar
- 125g cornflour
- 220g flour.
- Elderflower: 7g of dried and ground elderflowers.
- Rose & Blackcurrant: 3g of dried and ground roses (calyxes removed) and 5g of blackcurrant powder.
- Hibiscus & Orange: 6g dried and ground hibiscus flowers (hibiscus sabdariffa) and 1 teaspoon of fresh orange zest.
- Spearmint: 3g of dried and ground spearmint. These are really lovely plain, but also very tasty sandwiched together with spearmint icing using fresh or dried spearmint or spearmint essence.
- Pistachio & Lime: 35g chopped pistachio nuts and 1 teaspoon of fresh lime zest (these are great iced with white chocolate and sprinkled with fresh lime zest).
- Gin Flavours: 6g Juniper berries dried and ground, 1g Angelica root dried and ground, 1 teaspoon fresh lemon zest. Roll in caster sugar before baking.
- Cream the butter and icing sugar until light and creamy.
- Add the cornflour, flour and any fresh or dried herbs, spices etc. and mix until well combined.
- Use your hands to shape the dough into a round or square sausage.
- Cut into 1cm slices or thinner if desired.
- Roll or coat in any coatings if using, such as caster sugar, hundreds and thousands, crushed peppermint candy canes etc. or press patterns into them using a fork or other patterned tool.
- Bake at 150C for approximately 25-30 minutes.
- Remove from oven and transfer to a wire rack to cool.
- Shortbread can be iced or glazed or sandwiched together with flavoured butter cream icing or simply enjoyed plain.
- It makes a great accompaniment for desserts and can be used as the base for individual cheesecakes, served as an ice cream sandwich, or crumbled over a dish to add a crunchy component.
- The biscuits can be stored for a month or so at room temperature if not iced or frozen for up to six months.