Thursday, 28 April 2011

Royal Wedding Shortbread

Hello readers of Dine at Mine! You may notice a different tone to this blog, and that's because it's been written by a guest blogger. I'll call myself "Greedy Gusto", and I'll reveal to you the secrets of perfect Royal Wedding Shortbread.

This recipe is very simple. There are three ingredients: butter, sugar and flour. And there are four steps: mix the butter and the sugar together, then mix in the flour, then chill in the fridge, then bake in the oven. Simple.

So what makes this recipe Royal Wedding shortbread? Well, as you read on and, more importantly, look at the photos, you'll see how this simple recipe has been tailored for the Royal Wedding.

It's a very hands-on recipe too, as shown in the photo below:

Remember to wash your hands...

And there's lots of room to be creative when you cut the shortbread mixture into shapes before putting it in the oven. Start to see the Royal Weddingness come through?

All ready to go in the oven

The usual Dine at Mine blogger said that she couldn't take photos through the oven door. I just wanted to show that this is possible:

Kate's looking pretty hot in there

And here's the final result. Congratulations to William and Catherine!

A tasteful tribute to the happy couple

Royal Wedding Shortbread
(recipe can be adapted to make Queen's Diamond Jubilee Shortbread, London 2012 Olympics Shortbread, or even just standard shortbread)

- 125g salted butter (or unsalted with a pinch of salt)
- 55g caster sugar
- 180g plain flour

Beat together the butter and sugar in a bowl until smooth.

Work in the flour to get a smooth paste, mixing it all together with your hands. You could use an electric mixer, but it just won't taste the same. You have to use your hands.

Roll out the paste until it is about 1cm thick, cut into shapes, and place on a baking tray. Sprinkle over a little sugar.

Place baking tray in the fridge for 20 minutes, turn on the oven to heat up to 190C, and while you wait watch highlights of the Royal Wedding on YouTube.

Bake in the oven for about 15 minutes until golden brown. Remove from oven, put on a cooling rack, and enjoy! The shortbread will last in an airtight container for a day or so.

As stated above, this recipe can be easily adapted. For example, if you are making London 2012 Olympics Shortbread, then shape the shortbread into the London 2012 logo (ha - good luck!) and find some YouTube clips of Pinsent and Redgrave to watch while the shortbread is in the fridge.

That's it from Greedy Gusto. Feel free to post a comment on this site giving me feedback. Am I better than the regular Dine at Mine blogger? When considering your answer, remember the photo through the oven door above - you don't normally get that on Dine at Mine!


  1. This is so great! And very pleasingly preservative-free - I have a Brownie (the girl-child version, not chocolate fudge kind) who is allergic to *everything* but we often have biscuits so she gets left out. I can make these and store in the cupboard for her on such occasions! Do they really only last for one day in a tin, or have you just never left them that long because they're so yummy and you eat them all up...?
    p.s. Most elaborate plate/cookie cutter arrangement ever. Top marks.

  2. Hi Fresh-lee, it's always great to hear from my adoring readers, and thanks for your question! After a couple of days they do go a bit soft, but as you say, they'll probably have been gobbled up by then anyway.

    Please also note that cookie cutters were only used for the hearts and bells. The figures and initials were lovingly hand carved.


Related Posts Plugin for WordPress, Blogger...