The ultimate scientist’s shortbread
I will give you one recipe, but be prepared to make some calculations in order not to burn down the house!
This is a very useful cheat-sheet of recipes, because being written into a tablecloth, and with big characters whenever I want to make some of these recipes I hang the tablecloth on a kitchen cupboard door and can watch carefully at the instructions.
120 grammes of plain flour.
120 grammes of butter.
60 grammes of castor sugar.
Cream the butter and sugar and mix in flour gradually.
Roll to a 20 centimeters tray, sprinkle with sugar and mark some portions.
Bake for 35 minutes (it does not matter if they are GMT, UTC, or local time 🙂 ), at 160 degrees Celsius.
When I make this recipe I usually melt the butter in the microwave oven. Yes, the microwave oven. I take some sugar and put it on the fat so that it is indirectly melted by the heated up sugar in the oven.
In this photograph you can see part of a block of butter molten and another part still solid. If you look carefully, you will see the melted part is on the sugar side.
Mmmm, I wonder why you call plain flour a three-dimensional ingredient…
After the butter is molten and mixed gradually with the sugar I take the plain flour and mix it all with a table fork. I was in a bit of a hurry that day, so instead of rolling the dough over the table I put the dough into the tray and spread it directly onto the Pyrex tray, that is why it looks like this.
You can mould it to another shapes, the biscuits are delicious.