Tea and cookies make me very happy! It can be high tea with silver teapots and a royal confectionery spread, or just plain rooibos tea in my favourite mug at home with some freshly baked unadorned shortbread.
This is one of my favourite, basic recipes for shortbread. Only this time, I attempted my first sugar-free version: I used Canderel Yellow instead of castor sugar, and it worked beautifully – same texture, same taste. That means no-one has to miss out on these delectably crumbly treats anymore!
The secret lies in the pale straw colour of the shortbread – never let it go brown. Slice it as soon as it comes from the oven, and let it cool in the tin or serve while still slightly hot. I prefer using a round tin, but square is also fine. Enjoy!
- 200 g butter, softened
- 100 ml Canderel Yellow (substituted for 100 ml castor sugar)
- 300 g cake flour
- Using electric beaters, or stand mixer with beater attachment, cream butter and Canderel until light and fluffy.
- With beaters running, add flour gradually, then mix until very smooth. If mixture is too dry, carefully add a teaspoon of water until it comes together.
- Transfer mixture to a loose-bottomed tart tin, pressing it out with the palm of your hand into all corners. Use the back of a spoon or a small spatula to flatten the surface.
- Use a fork to decorate the edges, then prick the mixture all over to release steam while baking.
- Bake at 180 C for 10 minutes, then turn heat down to 140 C and bake for a further 75-90 minutes.
- Remove from oven and slice immediately using a thin, sharp knife. Cool in tin.
This post is the second in a 5-part series that I am doing in association with Canderel Yellow.